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Cranberry, Maple, and Almond Stuffing (Dressing) Recipe

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This recipe for Cranberry, Maple, and Almond Stuffing (Dressing) is from The Daniell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. fresh cranberries
½ c. maple syrup
¼ c. brown sugar
½ c. butter or margarine
½ c. chopped onion
½ c. chopped celery
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
½ c. chopped almonds, toasted
¼ c. chicken broth
Directions:
Directions:
1.Preheat the oven to 325°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside.
2.Place the cranberries, maple syrup, and brown sugar in a medium-sized saucepan, and cook over low heat, stirring often, for 15 minutes, or just until the cranberries are soft and begin to pop. Set aside.
3.Place the butter or margarine in a large skillet, and melt over medium heat. Add the onion and celery and sauté for 5 minutes, or until the vegetables are soft. Stir in the cranberry mixture, stuffing mix, almonds, and broth, mixing well.
4.Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
5.If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Original recipe calls for a quarter cup of chicken broth, however, it is usually too dry and you have to increase it until it's moist. Recipe is provided by Mrs. Cubbison

 

 

 

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