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

Cranberry Pecan Stuffing Recipe

Publisher Photo
"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 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.

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

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.

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)
MY REVIEW
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MY REVIEW
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
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
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
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
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.

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