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Cranberry Hazelnut Dressing

 Cranberry Hazelnut Dressing
This savory sausage stuffing from Virginia Anthony of Jacksonville, Florida gets a hint of sweetness from chopped apples, dried cranberries and orange juice.
12 ServingsPrep: 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. baking dish coated with cooking spray.

2 of 2

Cranberry Hazelnut Dressing (continued)

Directions (continued)

  • Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes
  • or until lightly browned. Yield: 12 servings.
Nutritional Facts: One serving (1 cup) equals 212 calories, 8 g fat (2 g saturated fat), 13 mg cholesterol, 657 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fruit.