Stuffing with Cranberries

Stuffing with Cranberries


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For moister stuffing, add more chicken broth or water. Baking stuffing separately from the turkey saves calories and fat.

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Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

10 servings


  • 4 C. whole wheat bread cubes
  • 1 C. chicken broth
  • 1/2 C. onion, chopped
  • 1 C. celery, chopped
  • 1/4 C. parsley, chopped
  • 1 tsp. dried tarragon
  • 1/2 tsp. paprika
  • 1/8 tsp. nutmeg
  • 1/2 C. cranberries, chopped
  • 1 C. whole water chestnuts
  • 1 C. chopped apple

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In a large skillet, sauté the chopped celery and onion in the chicken broth until tender. Remove from heat. In a large bowl, combine the bread cubes, chopped parsley, tarragon, paprika, nutmeg, chopped cranberries, water chestnuts and chopped apple. Stir in the sautéed onion, celery and any remaining broth. Spray a two-quart baking dish with nonstick spray. Spoon mixture into the dish. Cover; bake at 350 degrees for 20 minutes; uncover. Bake 10 more minutes. Serve hot.

Yield: 10 (1/2 C.) servings

Nutritional Info: Per Serving: Calories: 190, Fat: 2g, Calories from fat: 10, polyunsaturated: 4%, saturated: 2%, mono unsaturated: 4%, Cholesterol: trace, Sodium: 455mg, Protein: 7g, Carbohydrates: 36g, Dietary Fiber: 9g Dietary Exchanges: 2 starch, 1 fat

Need more help?

Chef Todd Mohr of shares his tips on making the perfect stuffing for your holiday meal! Click here for a special Holiday Cooking DVD promotion and a Holiday Cooking Success Class from Chef Todd Mohr!

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