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Cranberry Hazelnut Dressing

This savory sausage stuffing from Virginia Anthony of Jacksonville, Florida gets a hint of sweetness from chopped apples, dried cranberries and orange juice.
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    12 servings


  • 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


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