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Cranberry Nut Stuffing Recipe

This recipe is perfect for your Thanksgiving get-together. The cranberries really make it different from other stuffing. You will be asked for the recipe from all of your guests!—Judy Toth, Hyde Park, Ontario

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Cranberry Nut Stuffing Recipe

Prep: 25 min. Bake: 1 hour

Yield: 6-8 Servings

25 60 85

Ingredients

2 medium onions, chopped
2 celery ribs, chopped
1/2 cup butter
6 cups cubed crustless day-old bread
1/2 cup chopped walnuts or hazelnuts
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh cranberries
3 eggs, beaten
1-1/2 cups chicken broth
2 tablespoons brown sugar

Directions

In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix.
In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole.
Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 286 calories, 19 g fat (8 g saturated fat), 111 mg cholesterol, 614 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Cranberry Nut Stuffing in Country Woman November/December 1994, p38