Best Cranberry Pear Stuffing Recipes

CRANBERRY PEAR STUFFING

Steps:

• In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.

CRANBERRY-PEAR WILD RICE STUFFING | VEGKITCHEN

Steps:

• Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
• Preheat the oven to 375°F.
• Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.
• Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine.
• Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
• Transfer the mixture to a lightly oiled large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.

CRANBERRY PEAR STUFFING RECIPE

Steps:

• In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined.
• Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.
• Yield: 8-10 servings.
• Originally published as Cranberry Pear Stuffing in Taste of Home's Holiday & Celebrations Cookbook
• Annual 2006, p116
• Nutritional Facts
• 2 cup equals 419 calories, 20 g fat (6 g saturated fat), 25 mg cholesterol, 977 mg sodium, 56 g carbohydrate, 5 g fiber, 9 g protein.
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