Cranberry Nut Stuffing Recipe - Allrecipes.com
Cranberry Nut Stuffing Recipe
  • READY IN hrs

Cranberry Nut Stuffing

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. 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.
  2. 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.
  3. Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.
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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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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.

 
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.

 
Jan 11, 2010

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

 
Dec 05, 2014

I used fresh berries and this ruins it..way to strong

 
Nov 06, 2014

First off we really liked the nuts in this stuffing, the cranberries, not so much. This recipe is not false advertisement as he states that it is tangy in his description. That being said, if you love the tartness of cranberries you will probably enjoy this stuffing. I used fresh cranberries and cut them in half. I would also add extra rubbed sage and other stuffing spices you enjoy and use the whole can of chicken broth.

 

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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.

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