Cranberry Stuffing

Cranberry Stuffing

Some might say stuffing is the best part of a feast. Try this version for an aromatic treat.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

18

servings

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
  1. 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.
  2. Stuff turkey just before roasting.
Makes 18 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake at 325°F for 30 minutes. Uncover and bake 15 minutes longer.
Variation
Vary the flavor of this stuffing by using dried cherries or dried blueberries for the cranberries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 7g,),
  • Cholesterol 30mg;
  • Sodium 380mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 1g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.