Cranberry Nut Stuffing

This recipe is taken from the 1981 Milk Calendar. Cranberries are still in season in December and make a popular accompaniment to the Christmas turkey, usually as a sauce or jelly. This unusual recipe puts them right in with the stuffing. The unique taste makes it an excellent dressing to be used with other types of meat as well.

  • Prep: 15 min
  • Cooking: 45 min
Yields 6 servings
cranberry nut stuffing

Ingredients

  • 1/2 cup (125 mL) butter
  • 2 medium onions chopped
  • 2 celery stalks chopped
  • 6 cups (1.5 L) bread cubed
  • 1/2 cup (125 mL) hazelnuts roasted and sliced (any chopped nuts may be substituted)
  • 1 1/2 tsp (7 mL) poultry seasoning
  • 1 tsp (5 mL) salt
  • Freshly ground pepper to taste
  • 1 1/2 cups (375 mL) fresh or frozen cranberries
  • 3 eggs
  • 1 cup (250 mL) Milk

Preparation

Sauté onion and celery in butter; stir in bread cubes, hazelnuts and seasoning. Add cranberries, tossing just to mix.

Combine eggs and milk; pour over bread mixture. Mix lightly until all bread is moistened. Spoon into greased 6-cup (1.5 L), low casserole dish, or loaf pan.

Bake at 325 °F (160 °C) for 45 min.

Tips

Note: This is a rich, moist stuffing to be baked in a casserole, not roasted in the turkey cavity.

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Nutrition

Nutritional Information

per serving
Energy: 372 Calories
Protein: 9 g
Carbohydrate: 29 g
Fat: 25 g
Fibre: 4 g
Sodium: 694 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 150 mg
Folate: 35 %
Selenium: 32 %
Vitamin B12: 27 %
Vitamin E: 27 %