Cranberry Nut Stuffing Recipes

CRANBERRY-WALNUT STUFFING

Cranberry-Walnut Stuffing image

Provided by Valerie Bertinelli

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter, plus more for the baking dish
1 1/2 cups walnuts
8 ounces sweet Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1 cup dried cranberries
One 14-ounce package cornbread stuffing mix, such as Pepperidge Farm
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 cups turkey or chicken stock
1 large egg, lightly beaten

Steps:

Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

CRANBERRY STUFFING

Cranberry Stuffing image

With their delightfully chewy texture and sweet-tart flavor, dried cranberries are the perfect addition to stuffing. So this Thanksgiving, why not make cranberry stuffing for a lovely fruity variation on what's otherwise a completely classic recipe. With plenty of butter and traditional aromatics in the mix-sage, thyme, onion-bread soaks up all sorts of rich flavor. Once you get a taste of this dish, we think you'll agree dried cranberries are the ingredient you didn't know your Thanksgiving stuffing was missing!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 18

Number Of Ingredients 9

Ingredients

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
Stuff turkey just before roasting.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg

CRANBERRY STUFFING

Cranberry Stuffing image

This is an original recipe for those who like trying something a little different. Using cranberries, walnuts, and golden raisins, you can make a stuffing that sweetens your Thanksgiving meal! I'm not actually sure how well it does when baked in a turkey. I find that putting stuffing in the bird tends to dry the bird.

Provided by DAELAYNA

Categories Side Dish Casseroles

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

1 (1 pound) loaf sourdough bread, cut into 1/2-inch cubes
1 ½ cups dried cranberries
1 ½ cups golden raisins
1 cup chopped walnuts, toasted
2 tablespoons brown sugar
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Combine the bread, cranberries, raisins, and walnuts in a large bowl. Whisk together the brown sugar and butter in a separate bowl; season with cinnamon, nutmeg, and salt; stir into the bread cubes until evenly distributed. Spread the mixture into the prepared dish.
Bake in the preheated oven until crisp on top, 45 to 60 minutes.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 53.8 g, Cholesterol 20.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 300.3 mg, Sugar 27.4 g

CRANBERRY NUT STUFFING

Cranberry Nut Stuffing image

This recipe is perfect for your Thanksgiving get-together. The cranberries really make it different from other stuffing. You will be asked for the recipe from all of your guests!-Judy Toth, Hyde Park, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

2 medium onions, chopped
2 celery ribs, chopped
1/2 cup butter
6 cups cubed crustless day-old bread
1/2 cup chopped walnuts or hazelnuts
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh cranberries
3 large eggs, beaten
1-1/2 cups chicken broth
2 tablespoons brown sugar

Steps:

In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix. , In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole. , Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.

Nutrition Facts : Calories 286 calories, Fat 19g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

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