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Apple-Cranberry Stuffing Recipe
Apple-Cranberry Stuffing Recipe photo by Taste of Home
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Apple-Cranberry Stuffing Recipe

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I leave out the giblets my mom used in stuffing and bump up the apples, wild rice and cranberries instead. —Miranda Allison, Simpsonville, SC
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 16 servings

Ingredients

  • 1/2 cup butter, cubed
  • 1/2 cup chopped sweet onion
  • 1 celery rib, chopped
  • 12 cups seasoned stuffing cubes (about 20 ounces)
  • 2 medium apples, finely chopped
  • 2 cups cooked wild rice
  • 1-1/2 cups dried cranberries
  • 3 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1-1/2 to 2 cups chicken broth

Nutritional Facts

3/4 cup: 261 calories, 8g fat (4g saturated fat), 16mg cholesterol, 819mg sodium, 45g carbohydrate (12g sugars, 4g fiber), 5g protein .

Directions

  1. Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness.
  2. Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned. Yield: 16 servings (3/4 cup each).
Originally published as Apple-Cranberry Stuffing in Taste of Home November 2015, p60


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delowenstein 234061
Reviewed Oct. 5, 2015

"I decided to try this recipe as this week, the Cook's Corner was having an Apple Ingredient Challenge. I've made adjustments to this recipe by using: a package (6-oz.) cornbread stuffing (Kraft Stovetop) and preparing the stuffing with 1-1/2 cups chicken broth and 1/3 cup butter. Bring the broth and butter just to a boil in medium saucepan. Add stuffing mix. Stir together, then cover and remove from the heat. Allow stuffing to stand for 5 minutes. Prepare a 2 serving portion of cooked brown instant rice with 1 cup water, 1 Tbsp. tub margarine and 1 tsp. Lawry's seasoned salt for flavoring. Bring water, salt and margarine to a boil; add instant brown rice and then bring just to a boil again. Remove from heat and allow rice to stand 5 minutes longer. I added 2 finely chopped, peeled Granny Smith apples, 1 small onion, finely chopped, 1-1/2 cups dried cranberries, 1/2 tsp. pepper, cooked rice to the prepared stuffing mixture. I omitted poultry seasoning and parsley flakes since the stuffing already had herbs added! I transferred mixture to a greased 13x9x2" baking pan, which I'd sprayed with PAM and then spread around in the pan. I baked stuffing 30 minutes, covered, with foil and vents cut in foil to allow steam to escape, using 350o F. oven temperature setting. I uncovered stuffing and I baked 15 minutes longer until lightly browned. I found this stuffing to be quite tasty and moist!

Thank you for sharing this, Miranda Allison! delowenstein"

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