Apple-Cranberry Stuffing Recipe
I leave out the giblets my mom used in stuffing and bump up the apples, wild rice and cranberries instead. —Miranda Allison, Simpsonville, SC
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 teaspoon salt
- 2 cups cooked wild rice
- 1/2 teaspoon pepper
- 1/2 cup butter cubed
- 1 teaspoon poultry seasoning
- 3 teaspoons dried parsley flakes
- 1 celery rib chopped
- 1/2 cup chopped sweet onion
- 1-1/2 cups dried cranberries
- 12 cups seasoned stuffing cubes (about 20 ounces)
- 2 medium apples finely chopped
- 1-1/2 to 2 cups chicken broth
- Carbohydrate 6.19000515817055 g
- Cholesterol 15.2515625 mg
- Fat 5.86584437899932 g
- Fiber 0.594458781063823 g
- Protein 1.23006852760836 g
- Saturated Fat 3.66223690304469 g
- Serving Size 1 1 serving (38g)
- Sodium 44.1930280441486 mg
- Sugar 5.59554637710673 g
- Trans Fat 0.412737504005435 g
- Calories 80 calories
Directions Preheat oven to 350degrees. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness. Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned. Yield: 16 servings (3/4 cup each). Originally published as Apple-Cranberry Stuffing in Taste of Home November 2015, p60
