Apple Cranberry Cornbread Stuffing Recipes

CRANBERRY CORNBREAD STUFFING RECIPE

Steps:

• Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
• In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
• Remove from heat; stir in chicken broth and egg.
• Stir in cranberries. Then add in the stuffing mix and stir to combine.
• Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
• Enjoy!

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 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.

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

APPLE CRANBERRY STUFFING

Steps:

• Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.
• Place bread cubes in large bowl. Add celery mixture, broth and apple juice; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil.
• Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and lightly browned.

APPLE-SAGE CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
• Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
• Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
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APPLE-CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Divide bread cubes between 2 rimmed baking sheets, spread in a single layer, and toast until crisp and golden, about 20 minutes. Let cool to room temperature; transfer to a large heatproof bowl.
• Meanwhile, cook sausage in a large skillet over medium heat, stirring occasionally and breaking into bite-size pieces, until just cooked through, about 5 minutes.
• Transfer sausage to bowl with bread. Melt butter in skillet. Add celery and onion and saute, stirring occasionally, until softened, about 5 minutes. Stir in apples and continue cooking until apples are crisp-tender, 3 to 4 minutes. Stir in sage and broth, raise heat to medium-high, and bring to a simmer. Remove from heat; immediately pour over bread and sausage. Add cranberries and stir to thoroughly combine. Season with salt and pepper.
• Transfer dressing to prepared dish. Bake, uncovered, until top is crisp and golden brown, 30 to 40 minutes. Serve immediately.

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 APPLE STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

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.

GLUTEN-FREE CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 300°F. Place bread cubes on baking sheet. Bake 20 minutes or until lightly toasted and dried, stirring occasionally. Remove from oven. Increase oven temperature to 325°F.
• Meanwhile, melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
• Toss bread cubes with celery mixture, stock, sage and sea salt in large bowl until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• Bake 30 minutes or until heated through and lightly browned.

APPLE-CRANBERRY CORNBREAD STUFFING

Steps:

• Pour 2 cups hot water over dried cranberries and let stand until rehydrated, about 20 minutes. Drain.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish.
• Heat 2 tablespoons butter in a pot over medium-high heat. Saute apples, celery, and onion in the hot butter until light brown and softened, 5 to 7 minutes, adding cranberries during the last few minutes.
• Transfer sauteed mixture to a large bowl. Add stuffing mix, chicken stock, melted butter, poultry seasoning, sage, rosemary, salt, and pepper. Mix well. Transfer to the prepared baking dish.
• Bake in the preheated oven until golden and set, 20 to 30 minutes.