Sweet Stuffing

Sweet Stuffing

Ibby 0

"This is a great stuffing that has just enough sweet and the right touch of sour. Guaranteed to be a favorite at your next holiday get together. This makes enough to stuff one 12 to 14 pound turkey. Chicken or vegetable broth can be used for this recipe."

Ingredients {{adjustedServings}} servings 259 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cook onion in butter or margarine over low heat until soft. Add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. Mix gently but thoroughly.
  3. If baking stuffing separately, spoon into buttered 3 or 4 quart casserole, drizzle with broth, dot with butter. Bake for 30 minutes. Uncover and bake an additional 30 minutes.
Tips & Tricks
Bread and Celery Stuffing

See how to make a classic stuffing recipe for the Thanksgiving turkey.

Old-Fashioned Stuffing

This stuffing recipe takes a little planning, but it's simply delicious.

Rate recipe

Your rating


Reviews 13

  1. 14 Ratings


Excellent excellent excellent! This was my first turkey ever and I cooked for 20 people a 26 ponud bird...! I double the recipe and it was fabulous! Everyone raved at how good it and the stuffing was. I was affraid it might be too sweet but not at all! Also, Iwas worried that the cinnamon in the raisin bread might be too much, but again It was great. Even my guests who don't like raisins loved this stuffing, so don't be affraid to try it.


This had great flavor. I was looking for something a little different from the traditional and this was perfect. That being said, I don't know how thick the bread slices are supposed to be, but some of the ingredient amounts seemed off. I used 12 thin slices which was almost the whole little loaf. There were way too many cranberries, and too much onion. I used maybe 3/4 cup onion, and added 1 stalk of celery. The liquid amount was perfect though. Will definitely use this again. **11/08 Update: I now use this recipe as a base and love it. I use half raisin bread and half cube stuffing mix, which cuts a bit of the sweetness. I add celery, use less onion, and a small amount of dried cranberries instead of all those fresh/frozen cranberries.


Very good-- it has that nostalgic tase of stuffing I remember from Thanksgivings at grandma's house, but with a classy, fruity twist. I used fresh cranberries and instead of using raisin bread, I used whole wheat bread and added raisins-- it's wonderful, they plump up and get soooo juicy! I had some problems with it drying out and had to add water frequently. The first time I made it, I used it to stuff a pumpkin, but the second time I made it as a dish all its own. Fantastic!