Cranberry Pear Stuffing Recipes

SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES

Sausage, Apple and Pear Stuffing with Cranberries image

Provided by Kelsey Nixon

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

Ingredients

1 Granny Smith apple, cored and chopped into 1/4-inch cubes
1 Bosc pear, cored and chopped into 1/4-inch cubes
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing
1 cup dried cranberries
4 large eggs, beaten
Butter, for buttering baking dish
1 pound sweet Italian sausage, casings removed
4 celery stalks, finely chopped (about 2 cups)
3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish.
Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.

CRANBERRY PECAN STUFFING

Cranberry Pecan Stuffing image

While I love stuffing, my family wasn't that fond of it-that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. -Robin Lang, Muskegon, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 13 servings.

Number Of Ingredients 13

Ingredients

1 cup orange juice
1/2 cup dried cranberries
1/2 pound bulk pork sausage
1/4 cup butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1 teaspoon poultry seasoning
6 cups seasoned stuffing cubes
1 medium tart apple, peeled and finely chopped
1/2 cup chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 to 1 cup chicken broth

Steps:

In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

Nutrition Facts : Calories 219 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 532mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

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