Best Cranberry Dressing Recipes

APPLE, PECAN, CRANBERRY, AND AVOCADO SPINACH SALAD WITH BALSAMIC DRESSING

Steps:

• Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
• Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.

CRANBERRY SALAD DRESSING

Steps:

• In a blender, combine the cranberries, orange, sugar, vinegar, salt, mustard and onion. While processing, gradually add oil in a steady stream. Refrigerate.

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING

Steps:

• Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
• Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

CRANBERRY MUSTARD SALAD DRESSING

Steps:

• Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
• Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
• Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
• Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

CRANBERRY CITRUS DRESSING

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

WILD RICE, WALNUT, AND CRANBERRY DRESSING

Steps:

• In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.
• Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
• Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
• Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

TURKEY, DRESSING AND CRANBERRY PANINI

Steps:

• Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
• Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.

TENDERLOIN, CRANBERRY AND PEAR SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
• Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

CRANBERRY WILD RICE DRESSING

Steps:

• In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.

CRANBERRY WILD RICE DRESSING

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Stir in cranberry sauce. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through. If dressing is stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for dressing.

SAUSAGE, APPLE, AND CRANBERRY DRESSING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
• Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.

CRANBERRY CORNMEAL DRESSING

Steps:

• In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring remaining broth to a boil. Add cornmeal mixture, stirring constantly. Return to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; set aside. , Crumble sausage into a large nonstick skillet; add onion and fennel. Cook over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture. Add bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg., Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.

HERBED APPLE-CRANBERRY BREAD DRESSING

Steps:

• Preheat oven to 325°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onions and celery; cook and stir 6-8 minutes or until onions are tender. Stir in remaining ingredients. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

APPLE-CRANBERRY DRESSING

Steps:

• Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
• Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
• Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
• Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
• Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

CRANBERRY DRESSING

Steps:

• In a large saucepan, combine the cranberries, apple, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Remove from the heat; set aside., In a large skillet, saute the celery, onion, garlic, sage and pepper in butter until tender. Remove from the heat; stir in cranberry mixture and croutons. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

WILD RICE, CRANBERRY AND PECAN DRESSING

Steps:

• Put water and sugar in medium saucepan over medium heat.
• Heat to simmer, stirring constantly, until sugar is dissolved.
• Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
• Do not overcook; you want the cranberries to stay relatively whole.
• Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
• Melt the butter in a large saucepan over medium heat.
• Add onion and celery and cook, stirring often, until softened, about 4 minutes.
• Add wild rice and cook, stirring, for 1 minute.
• Add stock, salt, thyme and pepper.
• Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
• Remove from heat and let stand, covered, for 15 minutes.
• Drain the wild rice of excess cooking liquid, if necessary.
• Add the wild rice mixture and the toasted pecans to the cranberries.
• Toss to mix well.
• Use as a turkey stuffing or bake separately.
• To bake separately, heat the oven to 350 degrees.
• Place in a buttered 13x9 inch baking dish.
• Bake, covered, until heated through, 30 to 40 minutes.

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.