Cranberry Hazelnut Dressing Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 212
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 13 mg
  • Sodium:
  • 657 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 3 g
  • Protein:
  • 7 g
  • Diabetic Exchange:
  • 1 starch, 1 lean meat, 1 fat, 1/2 fruit.


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Cranberry Hazelnut Dressing

Light & Tasty

This savory sausage stuffing from Virginia Anthony of Jacksonville, Florida gets a hint of sweetness from chopped apples, dried cranberries and orange juice.

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 20 min. Bake: 45 min.

Ingredients:

  • 1/2 cup dried cranberries
  • 1/4 cup orange juice
  • 1-1/4 cups each chopped celery and onions
  • 1 tablespoon canola oil
  • 1 teaspoon poultry seasoning
  • 1/2 pound reduced-fat pork sausage
  • 4-1/2 cups seasoned stuffing croutons
  • 2 cups chopped peeled apples
  • 1 cup cooked wild rice
  • 1/2 cup chopped hazelnuts or pecans, toasted
  • 1/2 cup minced fresh parsley
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

In a small saucepan, bring cranberries and juice to a boil. Remove from the heat; cover and set aside. In a large nonstick skillet, saute celery and onions in oil. Stir in poultry seasoning. Place in a large bowl.
    In the same skillet, cook sausage over medium heat until no longer pink; drain and add to bowl. Add next five ingredients and reserved cranberry mixture; toss to combine. Drizzle with broth. Sprinkle with salt and pepper; toss to coat.
    Place in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes or until lightly browned. Yield: 12 servings.


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