Cranberry Hazelnut Dressing Recipe

Cranberry Hazelnut Dressing Recipe
Cranberry Hazelnut Dressing Recipe photo by Taste of Home
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Cranberry Hazelnut Dressing Recipe

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This savory sausage stuffing from Virginia Anthony of Jacksonville, Florida gets a hint of sweetness from chopped apples, dried cranberries and orange juice.
Recommended: 30 Fall Harvest Salads
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1/2 cup dried cranberries
  • 1/4 cup orange juice
  • 1-1/4 cups each chopped celery and onions
  • 1 tablespoon canola oil
  • 1 teaspoon poultry seasoning
  • 1/2 pound reduced-fat pork sausage
  • 4-1/2 cups seasoned stuffing croutons
  • 2 cups chopped peeled apples
  • 1 cup cooked wild rice
  • 1/2 cup chopped hazelnuts or pecans, toasted
  • 1/2 cup minced fresh parsley
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a small saucepan, bring cranberries and juice to a boil. Remove from the heat; cover and set aside. In a large nonstick skillet, saute celery and onions in oil. Stir in poultry seasoning. Place in a large bowl.
In the same skillet, cook sausage over medium heat until no longer pink; drain and add to bowl. Add next five ingredients and reserved cranberry mixture; toss to combine. Drizzle with broth. Sprinkle with salt and pepper; toss to coat.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes or until lightly browned. Yield: 12 servings.
Originally published as Cranberry Hazelnut Dressing in Light & Tasty October/November 2003, p6

Nutritional Facts

1 cup: 212 calories, 8g fat (2g saturated fat), 13mg cholesterol, 657mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 7g protein.

  • 1/2 cup dried cranberries
  • 1/4 cup orange juice
  • 1-1/4 cups each chopped celery and onions
  • 1 tablespoon canola oil
  • 1 teaspoon poultry seasoning
  • 1/2 pound reduced-fat pork sausage
  • 4-1/2 cups seasoned stuffing croutons
  • 2 cups chopped peeled apples
  • 1 cup cooked wild rice
  • 1/2 cup chopped hazelnuts or pecans, toasted
  • 1/2 cup minced fresh parsley
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a small saucepan, bring cranberries and juice to a boil. Remove from the heat; cover and set aside. In a large nonstick skillet, saute celery and onions in oil. Stir in poultry seasoning. Place in a large bowl.
  2. In the same skillet, cook sausage over medium heat until no longer pink; drain and add to bowl. Add next five ingredients and reserved cranberry mixture; toss to combine. Drizzle with broth. Sprinkle with salt and pepper; toss to coat.
  3. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes or until lightly browned. Yield: 12 servings.
Originally published as Cranberry Hazelnut Dressing in Light & Tasty October/November 2003, p6

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