Cranberry Stuffing

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0

Ingredients

1
cup (2 sticks) 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) or cornbread cubes
1/2
cup dried cranberries or raisins
2
tablespoons chopped fresh sage leaves or 1 1/2 teaspoons dried sage leaves
1
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 1/2
teaspoons salt
1/2
teaspoon pepper
  • 1 Melt butter in 10-inch skillet 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.

    Note: To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake in 325°F oven 30 minutes. Uncover and bake 15 minutes longer.