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Cranberry Apple Raisin Stuffing

Cranberry Apple Raisin Stuffing

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Patti

This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  2. In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
  3. Bake 1 hour in the preheated oven, or until lightly browned.
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Reviews

KWHITNEY
24
1/11/2007

You can make a Breakfast dish from the left overs! I got RAVE reviews from my family when I made breakfast with the left over stuffing! I mixed up 6 eggs, milk and some additional sugar and cinnamon – I added stuffing until the mixture was well saturated, and still had a little egg liquid to it. I then put it in a Bunt cake pan (just to make it pretty – but you could put it in anything) and put it in a 350 degree oven for about 40 min. But I really just needed to keep checking it until the egg mixture was all cooked through. You can then dust the top with some powdered sugar, and maybe some dried cranberries for a nice presentation. My guests ate it with butter and maple syrup, and I also had one guest that ate it spread with light cream cheese (for a less sweet option) With all the egg in it – this bunt cake stretch very far when served with some bacon and fruit for a very nice, post Thanksgiving breakfast. I served 6 adults – and still had a few slices left over. My guests liked the stuffing this way, better than they did for the Thanksgiving dinner. For dinner, they missed the more traditional stuffing that we usually serve.

Derek
21
11/14/2007

Superb. For the past three years I've hosted a pre-Thanksgiving dinner with my friends at college. Every year I've used this recipe and it's never failed to be a hit. I always use an extra touch of butter, and last year I threw some rosemary and poultry seasoning into the mix. Worked wonderfully. The apple cider is always a good call. So are the raisins. Highly recommended, especially for vegetarians and anyone willing to try something a little unconventional.

LauraG8
20
11/11/2005

This was awewsome! What a great blend of ingredients! Everyone loved it!