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Cranberry Pecan Stuffing Recipe
Cranberry Pecan Stuffing Recipe photo by Taste of Home
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Cranberry Pecan Stuffing Recipe

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4.5 13 11
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"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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:13 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 13 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup: 219 calories, 11g fat (4g saturated fat), 16mg cholesterol, 532mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 4g protein.

Directions

  1. 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.
  2. In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning.
  3. Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.
  4. Transfer to a greased 13-in.x 9-in. baking dish. Cover and bake at 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.
Originally published as Cranberry Pecan Stuffing in Taste of Home October/November 2010, p85


Reviews for Cranberry Pecan Stuffing

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
nrpajk User ID: 5029168 181206
Reviewed Nov. 27, 2013

"I have been making this stuffing for the last 4 years and the family loves it. Moist, great flavor."

MY REVIEW
Carolittle User ID: 5489162 190041
Reviewed Feb. 8, 2011

"Fixed a roast pork, butternut squash and this stuffing. Invited friends and everyone went nuts over it. Even my fussy eater loved this recipe. Thank you."

MY REVIEW
bkolva21@clearwire.net User ID: 3896457 115162
Reviewed Dec. 30, 2010

"We liked this stuffing. I adjusted the seasonings slightly to suit our taste. Another Taste of Home recipe suggested cooking in a crock pot, 3-4 hours on low. That works well for this recipe, too. My second batch is cooking right now!"

MY REVIEW
reportertanya User ID: 2517171 181205
Reviewed Dec. 19, 2010

"Our family isn't a big fan of stuffing either, but this recipe rocks! The cranberries, pecans, sausage and apples combined to give the stuffing a little extra zip. If you're looking for comfort food, this stuffing is it."

MY REVIEW
arsschultz User ID: 1647907 176294
Reviewed Nov. 29, 2010

"I didn't add the pecans because myself nor my family like nuts but even so, no one liked this stuffing, other than my one year old but she'll eat anything. My husband wouldn't even take a second bite, he is just not fond of sweet stuffing and prefers the savory instead. I will NOT be making this again and am still on the look out for a stuffing recipe that will wow everyone."

MY REVIEW
AnnMomof4 User ID: 3147648 113048
Reviewed Nov. 24, 2010

"So flavorful and delicious! It is worth the time to make it!"

MY REVIEW
JerilynnF User ID: 2801226 193677
Reviewed Nov. 24, 2010

"I am not a stuffing person. I made this for my husbands family birthday party and it was the topic of conversation. So much so, that I even tried it and liked it. Have been asked to make it for our Thanksgiving dinner. Thank you."

MY REVIEW
lurky27 User ID: 1251896 148884
Reviewed Nov. 23, 2010

"So good! We didn't have poultry seasoning, so used 1/2 tsp rosemary & 1/2 tsp marjoram.

~ Theresa"

MY REVIEW
wmblazer User ID: 5615042 190040
Reviewed Nov. 19, 2010

"This was very very good. Love it"

MY REVIEW
nvthiele User ID: 30753 176290
Reviewed Nov. 7, 2010

"made this the other night and it was amazing! Will be making again."

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