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Cranberry Pecan Stuffing

 Cranberry Pecan Stuffing
"I love stuffing, but my family wasn't that fond of it - that is, until I found this recipe. I added a few extras and now they gobble it up. I think the cranberries give it that something special." - Robin Lang, Muskegon, Michigan
13 ServingsPrep: 30 min. Bake: 40 min.


  • 1 cup orange juice
  • 1/2 cup dried cranberries
  • 1/2 pound bulk pork sausage
  • 1/4 cup butter, cubed
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 teaspoon poultry seasoning
  • 6 cups seasoned stuffing cubes
  • 1 medium tart apple, peeled and finely chopped
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 to 1 cup chicken broth


  • In a small saucepan, bring orange juice and cranberries to a boil.
  • Remove from the heat; let stand for 5 minutes. Meanwhile, in a large
  • skillet, cook sausage until no longer pink; drain. Transfer to a
  • large bowl.
  • In the same skillet, melt butter. Add celery and onion; saute until
  • tender. Stir in poultry seasoning.
  • Add to sausage mixture. Stir in the stuffing cubes, orange juice
  • mixture, apple, pecans, salt, pepper and enough broth to reach
  • desired moistness.
  • Transfer to a greased 13-in.x 9-in. baking dish. Cover and bake at

2 of 2

Cranberry Pecan Stuffing (continued)

Directions (continued)

  • 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until
  • lightly browned. Yield: 13 servings (3/4 cup each).
Editor's Note: This recipe makes enough stuffing to stuff a 14-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.
Nutritional Facts: 3/4 cup equals 219 calories, 11 g fat (4 g saturated fat), 16 mg cholesterol, 532 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.