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Apple-Cranberry Stuffing

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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    16 servings (3/4 cup each)

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.

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