Apple-Cranberry Stuffing

Name: Apple-Cranberry Stuffing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings (3/4 cup each).
Cuisine: Comfort Food Recipes, Comfort Food Side Dishes
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

I leave out the giblets my mom used in her stuffing and bump up the fruit and wild rice instead. The result is this delicious apple cranberry stuffing. —Miranda Allison, Simpsonville, South Carolina

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

Directions

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.
Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.

Nutrition Facts

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

Originally published as Cranberry-Apple Stuffing in Taste of Home November 2015

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delowenstein

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