Cranberry Apple Stuffing
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 12 servings.
One Thanksgiving, I lost the recipe I planned to use, so I threw this cranberry stuffing together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she’d ever tasted! Talk about a compliment! —Beverly Norris, Evanston, Wyoming
Ingredients
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3/4 pound bulk Italian sausage
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2 celery ribs, finely chopped
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1 small onion, finely chopped
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6 garlic cloves, minced
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1 can (14-1/2 ounces) chicken broth
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1/2 cup butter, cubed
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1 package (12 ounces) seasoned stuffing cubes
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1-1/2 cups chopped apples
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1 cup dried cranberries
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1/2 cup slivered almonds
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1-1/2 teaspoons dried sage leaves
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1-1/2 teaspoons dried thyme
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1/8 teaspoon pepper
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Dash salt
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1 to 1-1/2 cups apple cider or juice
Directions
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1.
Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat.
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2.
Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish.
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3.
Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.
Nutrition Facts
3/4 cup: 338 calories, 17g fat (7g saturated fat), 36mg cholesterol, 809mg sodium, 40g carbohydrate (16g sugars, 4g fiber), 8g protein.
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