Cranberry Stuffing Recipe
Cranberry stuffing is by far my favorite kind of stuffing at Thanksgiving, and a must for my table.
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Servings: 12 servings
Calories: 259kcal
Ingredients
- ¾ cup Onion chopped
- ¾ cup Celery chopped
- ¾ cup Mushrooms chopped
- 1 cup Butter
- 1½ cups Chicken Stock
- 1 tbsp Parsley chopped, fresh
- 1 tbsp Dill Weed chopped, fresh
- 1 tbsp Thyme
- 1 tbsp Sage
- 1 lb Bread day old
- ¾ cup Cranberries dried
- ¼ tsp Black Pepper
- ¼ tsp Salt
Instructions
- Preheat oven to 400ºF (200ºC).
- Melt the butter in a saute pan over medium heat, add the onions and celery, saute until they begin to soften, then add mushrooms.
- Cook until all the vegetables have softened, remove from the heat, and set aside.
- Place the cubed bread into a large bowl, then add the mushroom mixture, and mix well.
- Add the chicken stock, cranberries, dill weed, thyme, sage, parsley, pepper and salt.
- Mix all ingredients well and pour into a 9 inch casserole dish, and bake in a preheated oven for 30 minutes.
Video
Nutrition
Calories: 259kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 429mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg