Cranberry stuffing is a twist on classic bread stuffing that incorporates fresh cranberries in the recipe. Ingredients such as apples and sage add additional flavor to the dish.
Fresh Cranberry Stuffing Recipe
This recipe was originally published in Eating Well magazine. It makes eight 1-cup servings of stuffing.
Prep time: 10 min.
Cook time: 1 hr., 20 min.
Ready in: 1 hr., 30 min.
- 12 slices of bread
- The giblets of one turkey, without the liver
- 1 cup water
- 1 1/2 tsp. canola oil
- 2 stalks celery
- 1 onion
- 4 apples
- 4 tsp. fresh sage
- 2 tsp. fresh thyme
- 1/2 cup fresh or frozen cranberries
- 1 cup chicken broth
- Salt and pepper to taste
- Prepare oven and dish
- Prepare the bread
- Prepare the giblets
- Prepare the vegetables
- Mix the stuffing
- Cook the stuffing
Lightly grease a casserole dish with oil and set it aside. Turn on the oven to 350 F.
Cut the bread slices into cubes for a total of 8 cups of bread cubes. Spread the cubed bread out on a baking sheet and toast them in the oven for up to 20 minutes.
Add the giblets and 1 cup of water to a saucepan. Bring the ingredients to a boil, then reduce the heat to low. Simmer the giblets for 10 minutes. Drain the liquid into a glass or bowl and chop the giblets.
Chop the celery, onions and herbs. Peel, core and chop the apples. Cook the celery and onion in the oil over medium heat. When the onions and celery are softened, add the apples and cook the mixture for around 3 minutes. Pour the giblet stock into the pan and add the herbs. Let the mixture simmer for 5 to 7 minutes, until most of the liquid is gone.
Mix the vegetables, bread, giblets and cranberries in a bowl. Mix in the chicken broth to moisten the stuffing and season the mixture.
Turn down the oven to 325 F. Add the stuffing to the prepared casserole dish and cover the mixture with a lid or foil. Bake the stuffing for 35 to 45 minutes.