Recipe by Patti
"This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!"
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1 (1 pound) loaf
Italian bread, cut into 1-inch cubes
1 (16 ounce) can
whole cranberry sauce
Granny Smith apples, cored and sliced
grated lemon zest
grated orange zest
1 1/2 teaspoons
You can make a Breakfast dish from the left overs!
I got RAVE reviews from my family when I made breakfast with the left over stuffing! I mixed up 6 eggs, milk and some additional sugar and cinnamon – I added stuffing until the mixture was well saturated, and still had a little egg liquid to it. I then put it in a Bunt cake pan (just to make it pretty – but you could put it in anything) and put it in a 350 degree oven for about 40 min. But I really just needed to keep checking it until the egg mixture was all cooked through. You can then dust the top with some powdered sugar, and maybe some dried cranberries for a nice presentation. My guests ate it with butter and maple syrup, and I also had one guest that ate it spread with light cream cheese (for a less sweet option)
With all the egg in it – this bunt cake stretch very far when served with some bacon and fruit for a very nice, post Thanksgiving breakfast. I served 6 adults – and still had a few slices left over.
My guests liked the stuffing this way, better than they did for the Thanksgiving dinner. For dinner, they missed the more traditional stuffing that we usually serve.
I used left-over challah bread and my own home-made cranberry sauce. The stuffing turned out really not sweet enough for my taste, and I am sorry to have wasted my good cranberry sauce. Maybe it would taste better stuffed inside the turkey?
Superb. For the past three years I've hosted a pre-Thanksgiving dinner with my friends at college. Every year I've used this recipe and it's never failed to be a hit.
I always use an extra touch of butter, and last year I threw some rosemary and poultry seasoning into the mix. Worked wonderfully. The apple cider is always a good call. So are the raisins.
Highly recommended, especially for vegetarians and anyone willing to try something a little unconventional.
This was awewsome! What a great blend of ingredients! Everyone loved it!
I added dried apricots instead of raisens, and pressed apple and pear juice instead of cider and it was delicous TY
This is the best sweet stuffing that I have ever had. I used corn bread instead of the Italien bread and added a little more apple cider to make it more moist. My husband thought it was the best ever.
I made this stuffing for Thanksgiving. All the fruit made it a wonderful change from typical stuffing. Everyone loved it!
I'll definitely make it again, though I might add a bit more cider next time.
it was yummy, but very dry. next time i will add some veggie stock or more cider. my family thought it was too sweet and would make a better dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Apple Raisin Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 89
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