Cranberry Orange Stuffing Recipes

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CRANBERRY PECAN STUFFING



Cranberry Pecan Stuffing image

While I love stuffing, my family wasn't that fond of it-that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. -Robin Lang, Muskegon, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 13 servings.

Number Of Ingredients 13

1 cup orange juice
1/2 cup dried cranberries
1/2 pound bulk pork sausage
1/4 cup butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1 teaspoon poultry seasoning
6 cups seasoned stuffing cubes
1 medium tart apple, peeled and finely chopped
1/2 cup chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 to 1 cup chicken broth

Steps:

  • In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

Nutrition Facts : Calories 219 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 532mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY



Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into small pieces
2 ribs celery, with greens, from the heart of the stalk, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cranberry orange muffins, from the baked goods section of your market
2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed
1 cup chicken stock
1 1/3 pounds turkey breast cutlets, the average weight of 1 package
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut in small pieces
2 tablespoons all-purpose flour
2 cups chicken stock
Chopped flat-leaf parsley, for garnish, optional

Steps:

  • Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
  • Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
  • To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

CRANBERRY-ORANGE MUFFIN STUFFING



Cranberry-Orange Muffin Stuffing image

This is a Rachael Ray recipe that I have adjusted slightly to taste. I saw this on 30 minute meals and HAD to try it. I love the slight sweetness in this skillet stuffing that you don't get from a box or using bread. If you use the jumbo muffins like the ones from the bakery, 2 will be enough. If you use muffins made in a standard size muffin pan, you will need 4. I've also made this with corn muffins, and it is equally as good!

Provided by ColCadsMom

Categories     Kid Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
2 tablespoons butter
1/4 cup celery, chopped
1 medium onion, chopped
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
4 cranberry orange muffins
1 teaspoon basil or 1 teaspoon thyme
1 cup chicken broth (more or less to desired texture)

Steps:

  • Heat olive oil and butter in a medium skillet over moderate heat.
  • Add the celery and onion, and saute until tender.
  • Season with salt and pepper.
  • Crumble the muffins into the pan and combine with the vegetables.
  • Add herb of choice and chicken broth.
  • Cook stuffing 5 minutes, stirring occasionally. Serve immediately.

Nutrition Facts : Calories 103.3, Fat 9.5, SaturatedFat 4.2, Cholesterol 15.3, Sodium 528.7, Carbohydrate 3.3, Fiber 0.5, Sugar 1.5, Protein 1.6

CRANBERRY & ORANGE TURKEY STUFFING



Cranberry & Orange Turkey Stuffing image

This is a slightly different dressing - I like it with Cornish hens too. You may also bake it separately from the turkey 350F for apprx 45 minutes -. If you like a moister dressing add more chicken broth

Provided by Bergy

Categories     Weeknight

Time 1h10m

Yield 5 1/2 cups

Number Of Ingredients 15

4 slices bacon, chopped into 1/2 inch pieces,sauted until crisp
2 tablespoons butter
2 cloves garlic, mimced
1 medium onion, finely chopped
4 green onions, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon sage
4 stalks celery, chopped
2 tablespoons sherry wine
1/2 cup chicken broth
3 cups coarse breadcrumbs
1 cup raw cranberries, coarsley chopped
2 tablespoons orange zest
salt & pepper

Steps:

  • Remove bacon, leave dripping in the pan.
  • Add butter to the pan.
  • Add garlic, onion,& celery, saute until translucent.
  • Add remaining ingredients and mix well Cool completely before stuffing the turkey.

CRANBERRY STUFFING



Cranberry Stuffing image

With their delightfully chewy texture and sweet-tart flavor, dried cranberries are the perfect addition to stuffing. So this Thanksgiving, why not make cranberry stuffing for a lovely fruity variation on what's otherwise a completely classic recipe. With plenty of butter and traditional aromatics in the mix-sage, thyme, onion-bread soaks up all sorts of rich flavor. Once you get a taste of this dish, we think you'll agree dried cranberries are the ingredient you didn't know your Thanksgiving stuffing was missing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 18

Number Of Ingredients 9

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg

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