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Cranberry Nut Stuffing

Cranberry Nut Stuffing

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A tangy twist on standard sage dressing. I stuff my bird and bake the rest in a casserole or slow cooker.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet


  1. Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.
  2. Place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. Heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. Remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. Add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
  3. Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.
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Mama Cass

I thought this recipe sounded interesting but was a bit disappointed in the end with both the flavor, which was not very distinctive (maybe needed more cranberries?), and the appearance, which was kind of pinkish-gray in color. I think I would prefer whole cranberries in my stuffing so that you could tell and taste what they were.


Made this in the crockpot and stuffed the bird with it for Thanksgiving this year. There wasn't a single drop left over. Note: I used fresh cranberries halved and all of the nuts that were called for as well as the full can of broth in the crock pot.

The Kid

I've made this two years in a row and everyone goes absolutely crazy about it! People preferred to catered stuffing last year and over my mom's amazing age old traditional stuffing this year. Even my dad who doesn't like nuts or cranberries absolutely loved this stuffing. I made both years with a fresh loaf of multigrain bread - it's the move.