Cranberry Stuffing

Recipe

Side Dish
Cranberry Stuffing

Primary Media

Bowl of cranberry stuffing

User Rating

3.48 out of 5 stars
Rate it:
23 ratings

Recipe Data

12
Servings
30min
Prep
1hr30min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Can't get enough cranberries? Good! They're the centerpiece of this stuffing packed with sweet Hawaiian bread, tart apples and crisp peppers.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    2 c.Hy-Vee chicken broth
    1 c.Hy-Vee dried cranberries
    ¼ c.Hy-Vee unsalted butter
    1medium onion, chopped
    1red bell pepper, seeded and chopped
    1 c.chopped celery
    2Granny Smith apples, cored and finely chopped
    3Hy-Vee large eggs
    ½ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee ground black pepper
    1(10.75 oz) can Hy-Vee cream of celery soup
    ½ tsp.Hy-Vee ground cinnamon
    8 c.cubed Hawaiian sweet bread, toasted

    Directions

    1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
    2. In a small bowl, combine chicken broth and cranberries; soak for 30 minutes.
    3. In a large skillet, melt butter over medium heat. Add onion, bell pepper and celery. Cook 5 minutes or until tender, stirring frequently. Add apples and continue to cook 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
    4. In a separate bowl, beat 3 eggs. Add salt and pepper; set aside.
    5. Combine chicken broth mixture, onion mixture, celery soup and cinnamon. Add toasted bread, stirring gently to combine. Add egg mixture. Spoon into prepared dish and bake for 30 to 40 minutes or until center is set.

    Nutrition facts

    Servings

    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 120mg
    • Sodium: 740mg
    • Total Carbohydrates: 51g
    • Protein: 9g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 50%
    0%
    Iron 15%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee chefs, Hy-Vee weekly ad from the week of November 11, 2015.