Best Stove Top Stuffing W Cranberries Recipes

STOVE TOP, CRANBERRY AND CREAM CHEESE PINWHEELS

Steps:

• Prepare stuffing as directed on package; cool completely.
• Unroll dough onto cutting board; press into 14x10-inch rectangle. Spread with cream cheese; top with stuffing and cranberries. Roll up, starting at one short side of rectangle.
• Refrigerate 15 min.
• Heat oven to 375°F. Cut roll-up into 20 slices; place, cut sides down and 2 inches apart, on baking sheet. Flatten slightly.
• Bake 18 to 20 min. or until golden brown.

CRANBERRY STUFFING

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
• Stuff turkey just before roasting.

STOVE TOP STUFFING W/ CRANBERRIES

Steps:

• 1. Melt butter in a large skillet over medium low heat. Then add chopped vegetables and saute till transparent and tender.
• 2. Then add chicken broth and heat till very hot about 8 to 10 minutes. Next add all of the stuffing mix and salad croutons.
• 3. Stir till mixture begins to absorb liquid. Add dried parsley flakes or chopped chive, and can of cream of chicken soup. Stir to mix together.
• 4. Next add can of whole berry cranberry sauce and stir to mix into stuffing.Lower heat and cover with tight fitting lid and allow flavors to blend for about 5 to 10 minutes. Then turn off heat, uncover and serve.
• 5. PLEASE NOTE: I love cranberries in stuffing, but my husband prefers it plain, so I merely sprinkled a few whole cranberries over the top in the serving dish to show what it should look like.Cranberries adds a slightly tart flavor to the stuffing. Then removed them and just added the wholeberry cranberry sauce to my portion for dinner. My husband like everything plain and simple including me. Smile

STOVE TOP CRANBERRY AND APPLE STUFFING

Steps:

• Bring juice and butter to boil in medium saucepan on high heat.
• Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
• Let stand 5 min. Fluff with fork.

SKILLET STUFFING WITH APPLES, SHALLOTS, AND CRANBERRIES

Steps:

• Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
• In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
• Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.

APPLE-CRANBERRY STUFFING

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.

TOASTED WALNUT AND CRANBERRY STUFFING

Steps:

• Bring water, berries and margarine to boil in large saucepan.
• Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff with fork. Stir in nuts.

CRANBERRY-ORANGE STOVE TOP STUFFING

Steps:

• Prepare stuffing as directed on package, substituting orange juice for the water and stirring in cranberries and nuts along with the juice.
• Fluff with fork before serving.