READY IN 1½ hrs

Cranberry Nut Stuffing

Read Reviews (4)

"A tangy twist on standard sage dressing. I stuff my bird and bake the rest in a casserole or slow cooker." — rowan

Directions

Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.
Place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. Heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. Remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. Add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Footnotes

If baking outside of the turkey, preheat the oven to 350 degrees F (175 degrees C). Bake in casserole dish for 45 minutes, or until top is golden brown.
If you wish to make in the slow cooker, use slightly less broth, cover, and cook on low for 5 to 8 hours.

Reviews More Reviews

Dec 25, 2007

I thought this recipe sounded interesting but was a bit disappointed in the end with both the flavor, which was not very distinctive (maybe needed more cranberries?), and the appearance, which was kind of pinkish-gray in color. I think I would prefer whole cranberries in my stuffing so that you could tell and taste what they were.

—Mama Cass

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Nov 29, 2006

I've made this two years in a row and everyone goes absolutely crazy about it! People preferred to catered stuffing last year and over my mom's amazing age old traditional stuffing this year. Even my dad who doesn't like nuts or cranberries absolutely loved this stuffing. I made both years with a fresh loaf of multigrain bread - it's the move.

—The Kid

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6 Ratings

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Nov 30, 2010

Made this in the crockpot and stuffed the bird with it for Thanksgiving this year. There wasn't a single drop left over. Note: I used fresh cranberries halved and all of the nuts that were called for as well as the full can of broth in the crock pot.

—Kat

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Jan 11, 2010

Absolute hit, used fresh whole cranberries instead of frozen. Turned out Great. Thanks for the idea.

—Nick

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Nutrition

Calories
292 kcal
15%

Carbohydrates
26.1 g
8%

Cholesterol
21 mg
7%

Fat
18.3 g
28%

Fiber
3.1 g
12%

Protein
8 g
16%

Sodium
460 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Nut Stuffing

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 292
Calories from Fat: 165

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 5.9g 30 %
Cholesterol 21mg 7 %
Sodium 460mg 18 %
** Potassium 197mg 6 %
Total Carbohydrates 26.1g 8 %
Dietary Fiber 3.1g 12 %
Protein 8g 16 %
** Sugars 2.7g
Vitamin A 6 %
Vitamin C 4 %
Calcium 7 %
Iron 20 %
** Thiamin 27 %
** Niacin 27 %
** Vitamin B6 7 %
** Magnesium 16 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.