Best Cranberry Apple Stuffing Recipes

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AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING



Awesome Sausage, Apple and Cranberry Stuffing image

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Provided by Stacy M. Polcyn

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING



Sausage, Dried Cranberry and Apple Stuffing image

Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.

Provided by The Hearty Boys

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
  • Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

CRANBERRY APPLE STUFFING



Cranberry Apple Stuffing image

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 15

3/4 pound bulk Italian sausage
2 celery ribs, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1/2 cup butter, cubed
1 package (12 ounces) seasoned stuffing cubes
1-1/2 cups chopped apples
1 cup dried cranberries
1/2 cup slivered almonds
1-1/2 teaspoons dried sage leaves
1-1/2 teaspoons dried thyme
1/8 teaspoon pepper
Dash salt
1 to 1-1/2 cups apple cider or juice

Steps:

  • 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., 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., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

Nutrition Facts : Calories 338 calories, Fat 17g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 809mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 4g fiber), Protein 8g protein.

CRANBERRY, SAUSAGE AND APPLE STUFFING



Cranberry, Sausage and Apple Stuffing image

A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h35m

Yield 20

Number Of Ingredients 11

1 pound sweet Italian sausage, casings removed
¼ cup butter
6 cups coarsely chopped leeks
3 tart apples - peeled, cored and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
2 teaspoons dried rosemary, crushed
1 cup dried cranberries
12 cups white bread cubes, baked until slightly dry
1 ⅓ cups chicken stock
salt and black pepper to taste

Steps:

  • Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
  • Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
  • Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.6 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 468.4 mg, Sugar 8.7 g

WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE



What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

2 pounds new potatoes or baby Yukon gold potatoes
1/2 cup sour cream
2 tablespoons butter
3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp)
Salt and pepper
1 cup store bought apple sauce
1 (14 ounce) can whole berry cranberry sauce
2 slices whole grain bread
Butter
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound maple sausage, bulk or removed from large link casing
1 medium onion, chopped
2 celery ribs, chopped
2 teaspoons poultry seasoning
Salt and pepper
1 cup chicken stock or turkey broth
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or turkey broth
1 teaspoon poultry seasoning
Salt
A few grinds black pepper
1 1/2 to 2 pounds turkey breast meat: roasted turkey breast or thick-cut deli turkey
4 slices whole grain bread
2 tablespoons chopped flat-leaf parsley or chopped chives, for garnish

Steps:

  • Preheat a medium skillet over medium high heat.
  • Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
  • Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
  • Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
  • Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
  • Preheat a second skillet over medium heat to prepare turkey and gravy.
  • Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
  • Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
  • Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
  • Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.

APPLE-CRANBERRY STUFFING



Apple-Cranberry Stuffing image

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 16 servings (3/4 cup each).

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 819mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 4g fiber), Protein 5g protein.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING



Wild Rice, Apple, and Dried-Cranberry Stuffing image

Categories     Fruit     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Fall     Wild Rice     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup dried cranberries (5 ounces)
1 cup turkey stock or chicken broth

Steps:

  • Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
  • Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
  • Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
  • Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

CRANBERRY, APPLE AND SAUSAGE STUFFING



Cranberry, Apple and Sausage Stuffing image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

8 tablespoons (1/2 cup or 1 stick) butter, unsalted
2 medium onions, finely diced
3 cups chopped celery, (about 6 large stalks)
6 cups coarsely chopped leeks, (about 12)
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2 cups dried cranberries
1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm)
2 cups (1 pint) vegetable stock
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
  • Place into a buttered casserole dish and bake for 45 minutes.

CROWN ROAST OF PORK WITH APPLE-CRANBERRY STUFFING



Crown Roast of Pork with Apple-Cranberry Stuffing image

Dinner fit for a king? Classic crown roast of pork with apple-cranberry stuffing will please the whole royal family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 12

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried sage leaves, crushed
1 teaspoon dried thyme leaves
1 pork crown roast, 20 ribs (8 lb)
1/2 cup butter or margarine
1 large onion, chopped (3/4 cup)
1 medium celery stalk, chopped (1/2 cup)
8 cups soft whole-grain bread cubes
1/2 cup dried cranberries
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium apples, chopped (2 cups)
1/2 cup Progresso™ chicken broth (from 32-oz carton) or water

Steps:

  • Heat oven to 325°F. In small bowl, mix 2 teaspoons salt, 1 teaspoon pepper, sage and dried thyme; rub over pork.
  • Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends with foil to prevent excessive browning. Insert meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place a small heatproof bowl or crumpled foil in crown to hold its shape. Do not add water.
  • Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes or until thermometer reads 165°F.
  • In 10-inch skillet, melt butter over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, thoroughly mix onion mixture and remaining stuffing ingredients except broth. Add broth; toss. One hour before pork is done, fill center of crown with stuffing. Cover stuffing only with foil during first 30 minutes.
  • When pork is done, place on warm platter, cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5°F and pork with be easier to carve as juices set up.)
  • Remove foil; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut pork between ribs.

Nutrition Facts : Calories 460, Carbohydrate 21 g, Cholesterol 140 mg, Fat 1, Fiber 2 g, Protein 44 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg

BAKED APPLE CRANBERRY STUFFING



Baked Apple Cranberry Stuffing image

Provided by Food Network

Time 55m

Yield 11 Servings

Number Of Ingredients 7

3 tablespoons butter
4 stalks celery, sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
2¼ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 medium Granny Smith apple, chopped
1 cup sweetened dried cranberries
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing

Steps:

  • 1.Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil, dull-side down. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. 3.Bake for 35 minutes or until the stuffing mixture is hot.

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING



Sausage, Dried Cranberry and Apple Stuffing image

Recipe from Food TV Dan Smith and Steve McDonagh. I have tried many recipes and this one is my all time favorite. Fresh sage is important. My mother who is a very basic cook said this was so good it was addictive. I used onions instead of leeks as the leeks were super expensive. This is a fresh tasting stuffing. I used mild italian sausage. I am posting in time for Thanksgiving and hope you enjoy it as much as I do. This can be made ahead by 2 days if desired. Please note you may not want to use the entire tablespoon of salt.

Provided by aronsinvest

Categories     < 60 Mins

Time 50m

Yield 10

Number Of Ingredients 14

1 lb mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 granny smith apples, cored and chopped
1 cup chopped celery & leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaf
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 -3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.).
  • Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
  • *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

NEW ENGLAND SAUSAGE, APPLE, AND DRIED CRANBERRY STUFFING



New England Sausage, Apple, and Dried Cranberry Stuffing image

Categories     Bread     Bake     Low Sodium     Cranberry     Apple     Sausage

Yield makes 14 servings (about 18 cups)

Number Of Ingredients 12

14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, and chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 large eggs, beaten to blend
1 1/3cups low-sodium chicken broth, or as needed

Steps:

  • Preheat the oven to 350°F. Divide the bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
  • Sauté the sausages in a heavy large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
  • Pour off any drippings from the skillet. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery, and poultry seasoning; sauté until leeks soften, about 8 minutes. Mix in the cranberries and rosemary. Add the mixture to the sausage, then mix in the bread and parsley. Season the stuffing to taste with salt and pepper.
  • When ready to stuff the bird, mix the eggs into the stuffing. Fill the main turkey cavity with the stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon into a buttered baking dish. Cover with buttered aluminum foil and bake alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
  • cook's note
  • To bake the STUFFING in pan, butter a 15 by 10-inch baking dish. Mix 1 1/3 cups broth into stuffing and transfer to the prepared dish. Cover with buttered foil and bake at 350°F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

DRIED CRANBERRY AND APPLE TURKEY STUFFING



Dried Cranberry and Apple Turkey Stuffing image

A recipe of my girlfriends, made at her house for a Christmas dinner a few years back...an excellent recipe for a stuffing, that is prepared to cook inside the turkey. Note cooking time depends on how long the turkey is cooked, I imagine that you could bake this outside the turkey also too. This recipe can be doubled if desired.

Provided by Kittencalrecipezazz

Categories     Apple

Time 25m

Yield 4 cups

Number Of Ingredients 14

5 tablespoons butter
1 large onion, chopped
1 -2 tablespoon fresh minced garlic (optional)
4 -5 cups diced bread
2 granny smith apples, peeled, cored and chopped
1/2 cup white wine
1/2 cup chicken stock (more if needed)
1 cup chopped toasted pecans
2 ounces fresh sage, chopped fine
2 ounces fresh thyme, chopped fine (or 1-2 tsp dried, or to taste)
1 cup chopped fresh parsley, to taste (1 cup measured after chopping)
1/2 cup dried cranberries (can use more)
1 eggs or 1 egg white
salt and pepper

Steps:

  • In a frypan, melt butter, saute onion and garlic until soft (not brown), about 5 minutes.
  • Add in the bread cubes and herbs, stirring to combine.
  • Stir in apples, wine, stock, pecans, cranberries and parsley (if the mixture seems too dry add in just a bit more stock, not too much!).
  • Cool to almost room temperature.
  • Add in egg or egg whites.
  • Season well with salt and lots of pepper.
  • Stuff into the turkey.

Nutrition Facts : Calories 584.2, Fat 39.1, SaturatedFat 12.7, Cholesterol 91.9, Sodium 415.8, Carbohydrate 51.3, Fiber 14.4, Sugar 13.1, Protein 11

SLOW COOKER CRANBERRY APPLE STUFFING



Slow Cooker Cranberry Apple Stuffing image

Save room in the oven and make Thanksgiving stuffing in the slow-cooker instead. Savory sage, parsley and onion combine with sweet and tangy chopped apples and cranberries for a classic seasonal side.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 3h20m

Yield 15

Number Of Ingredients 11

¼ cup butter
2 cups chopped celery
1 cup chopped onion
2 medium apples, cored and chopped
1 cup dried cranberries
2 cups Kitchen Basics® Original Chicken Stock
2 teaspoons McCormick® Sage, Rubbed
2 teaspoons McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Salt
½ teaspoon McCormick® Black Pepper, Coarse Grind
8 cups cubed day-old Italian or French bread

Steps:

  • Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
  • Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover.
  • Cook 3 hours on LOW or until desired texture.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 20.2 g, Cholesterol 8.1 mg, Fat 3.8 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 330 mg, Sugar 8 g

BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING



Brioche, Sage Apple and Cranberry Stuffing image

Provided by Food Network

Yield Stuffing for a 10 to 12 Pound

Number Of Ingredients 11

3 pounds pork sausage
8 tablespoons sage, finely chopped
2 large onions, cut into a small dice
3 tablespoons Butter
16 slices (1 large loaf Brioche cut into 1/2 inch slices)
8 ounces butter, melted
1 cup dried cranberries
2 Granny Smith apples cut into a small dice
2 to 3 cups turkey stock
Salt and pepper
10- to 11-pound bird

Steps:

  • In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
  • In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
  • Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
  • Season with salt and pepper.

CRANBERRY APPLE RAISIN STUFFING



Cranberry Apple Raisin Stuffing image

This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!

Provided by Patti

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (16 ounce) can whole cranberry sauce
3 Granny Smith apples, cored and sliced
1 cup golden raisins
1 tablespoon grated lemon zest
2 teaspoons grated orange zest
1 ½ teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 eggs
½ cup apple cider
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  • In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
  • Bake 1 hour in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 9.9 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 5.5 g, Sodium 589 mg, Sugar 22.4 g

APPLE-CRANBERRY CORNBREAD STUFFING



Apple-Cranberry Cornbread Stuffing image

This is an easy, sweet apple-cornbread stuffing. Can be stuffed in a turkey or baked in a casserole.

Provided by doreen bunten

Categories     Cornbread Stuffing and Dressing

Time 1h

Yield 12

Number Of Ingredients 12

1 cup dried cranberries
2 tablespoons butter
2 ½ cups chopped, peeled apples
1 cup chopped celery
1 small onion, chopped
6 cups cornbread stuffing mix
2 ½ cups chicken stock
½ cup butter, melted
1 tablespoon poultry seasoning
1 teaspoon dried sage
1 teaspoon dried rosemary
salt and ground black pepper to taste

Steps:

  • Pour 2 cups hot water over dried cranberries and let stand until rehydrated, about 20 minutes. Drain.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish.
  • Heat 2 tablespoons butter in a pot over medium-high heat. Saute apples, celery, and onion in the hot butter until light brown and softened, 5 to 7 minutes, adding cranberries during the last few minutes.
  • Transfer sauteed mixture to a large bowl. Add stuffing mix, chicken stock, melted butter, poultry seasoning, sage, rosemary, salt, and pepper. Mix well. Transfer to the prepared baking dish.
  • Bake in the preheated oven until golden and set, 20 to 30 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 65 g, Cholesterol 26.1 mg, Fat 11.9 g, Fiber 4.6 g, Protein 8.9 g, SaturatedFat 6.6 g, Sodium 1531.4 mg, Sugar 11.8 g

PORK LOIN WITH CRANBERRY APPLE STUFFING



Pork Loin with Cranberry Apple Stuffing image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 tablespoon Irvine Spices Roasted Garlic Pepper Seasoning
1 (3-pound) pork loin
1 tablespoon vegetable oil (approximately)
2 pounds dry bread cubes
1 pound melted butter
1 quart apple juice
8 apples, small dice
1 1/2 cup fresh cranberries
2 tablespoons poultry seasoning
Salt and freshly ground black pepper
16 ounces prepared brown sauce or gravy

Steps:

  • Preheat oven to 350 degrees F.
  • Rub garlic pepper seasoning into pork loin. Heat a small amount of oil in a pan and sear all sides of meat. Roast covered in oven until fork tender, at least 35 minutes. Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well. Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes. Let pork rest before slicing. Lay slices of pork loin over stuffing and finish with any type of brown sauce.
  • *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor.

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING



NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING image

Yield 14 servings

Number Of Ingredients 12

14 ounces white bread cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup butter
6 cups sliced leeks (about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery
4 teaspoons poutry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten
1 1/3 cups (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 350 degrees F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Saute sausages in a heavy skillet over medium-high heat until cooked through, crumbling coasely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer sausage to a large bowl. Pour off any drippings from skillet. Melt the butter in the same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to the skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add the mixture to the sausage, then mix in bread and parsley. Season to taste with salt and pepper. Up to this point it can be made 1 day in advance. Cover and refrigerate. To bake in turkey: Mix the eggs into the stuffing. Fill main turkey cavity with stuffing. Add enough chicken broth to remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with aluminum foil. Bake stuffing alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until the top is golden brown, about 15 minutes.

DOUBLE-APPLE CRANBERRY-SPICED STUFFING AND PORK CHOPS SKILLET



Double-Apple Cranberry-Spiced Stuffing and Pork Chops Skillet image

Savor the flavors of sweet stuffing and delicious pork chops when you try our Double-Apple Cranberry-Spiced Stuffing and Pork Chops Skillet recipe.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. oil
4 boneless pork chops (1 lb.), 1/2 inch thick
1 Granny Smith apple, thinly sliced
6 green onions, thinly sliced
1-1/2 cups apple juice
1/2 tsp. ground cinnamon
1 pkg. (6 oz.) STOVE TOP Cranberry Stuffing Mix

Steps:

  • Heat oil in large skillet on medium heat. Add chops; cook 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
  • Add apples, onions, apple juice and cinnamon to skillet; mix well. Bring to boil.
  • Stir in stuffing mix. Top with chops; cover. Remove from heat; let stand 5 min.

Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

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