Best 7 Cranberry Pecan Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Thanksgiving dinner is never complete without a flavorful stuffing that complements the roasted turkey. This Cranberry Pecan Stuffing recipe is a delightful twist on the classic dish, combining the tangy sweetness of cranberries with the nutty crunch of pecans. With easy-to-follow steps, this recipe guides you in creating a stuffing that's both moist and flavorful, adding a festive touch to your Thanksgiving feast.

This recipe also includes three additional stuffing variations to cater to different tastes and preferences. The Sausage and Apple Stuffing adds a savory twist with ground sausage and crisp apples, while the Cornbread Stuffing brings a Southern flair with its moist cornbread base. For a vegetarian option, the Wild Rice and Mushroom Stuffing combines the earthy flavors of wild rice and sautéed mushrooms. With four stuffing recipes in one article, you're sure to find the perfect accompaniment to your Thanksgiving turkey.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-PECAN WILD RICE STUFFING



Cranberry-Pecan Wild Rice Stuffing image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Time 55m

Yield 6-8

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

Steps:

  • Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
  • Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

SAUSAGE, CRANBERRY, AND PECAN STUFFING



Sausage, Cranberry, and Pecan Stuffing image

Categories     Fruit     Nut     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Sausage     Pecan     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes about 12 cups

Number Of Ingredients 11

8 cups (1/2-inch) pieces firm white bread (3/4 pound)
1 1/2 pounds fresh pork sausage meat, crumbled
1/2 stick (1/4 cup) unsalted butter
2 onions, chopped
3 celery ribs, sliced 1/4inch thick
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
2 teaspoons minced garlic
1 1/2 cups chopped pecans (8 ounces), toasted
1 cup dried cranberries
1 tablespoon chopped fresh sage
1 to 1 1/2 cups chicken broth

Steps:

  • Preheat oven to 350°F.
  • Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
  • Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
  • Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
  • Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.

CRANBERRY PECAN BROWN RICE STUFFING



Cranberry Pecan Brown Rice Stuffing image

This stuffing also makes an excellent and flavorful side dish.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 8

Number Of Ingredients 11

2 cups Minute® Brown Rice, uncooked
½ cup dried cranberries
1 teaspoon dried orange peel
½ cup chicken stock
1 tablespoon margarine
½ cup celery, finely chopped
2 tablespoons shallots, finely chopped
1 teaspoon poultry seasoning
½ cup pecans, chopped and toasted
¼ cup fresh parsley, chopped
1 pinch salt and ground black pepper, to taste

Steps:

  • Prepare rice according to package directions.
  • In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  • Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g

CRANBERRY PECAN STUFFING



Cranberry Pecan Stuffing image

While I love stuffing, my family wasn't that fond of it-that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. -Robin Lang, Muskegon, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 13 servings.

Number Of Ingredients 13

1 cup orange juice
1/2 cup dried cranberries
1/2 pound bulk pork sausage
1/4 cup butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1 teaspoon poultry seasoning
6 cups seasoned stuffing cubes
1 medium tart apple, peeled and finely chopped
1/2 cup chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 to 1 cup chicken broth

Steps:

  • In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

Nutrition Facts : Calories 219 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 532mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

SPICY CRANBERRY PECAN CORNBREAD STUFFING



Spicy Cranberry Pecan Cornbread Stuffing image

This is a cornbread stuffing with jalapenos, cranberries, bacon, and pecans. I cooked up this recipe while living in Texas. I serve it with turkey but I have also stuffed it in apples and cooked them in a crock pot to serve with pork loin for Christmas dinner. This recipe makes the house smell fantastic!

Provided by rhondarella

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

10 slices bacon
½ cup butter
1 cup chopped celery
2 cloves garlic, minced
1 small onion, chopped
1 cup white wine
1 (16 ounce) can whole berry cranberry sauce
1 (4 ounce) jar diced jalapeno peppers
1 (4 ounce) can diced green chile peppers
1 cup chopped toasted pecans
2 (14 ounce) packages cornbread stuffing mix
1 ½ cups chicken stock

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon.
  • Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans.
  • Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9x13 inch baking dish.
  • Bake in preheated oven until browned on top, about 35 minutes.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 68.7 g, Cholesterol 27.1 mg, Fat 20.3 g, Fiber 11.3 g, Protein 10.3 g, SaturatedFat 7 g, Sodium 1403.8 mg, Sugar 18.8 g

BUTTERED PECAN, CRANBERRY AND APRICOT SAUSAGE STUFFING LOAF



Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf image

A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf.

Provided by French Tart

Categories     Pork

Time 1h10m

Yield 1 Stuffing Loaf, 8 serving(s)

Number Of Ingredients 15

butter, for greasing
4 pecan halves
5 bay leaves
85 g butter
1 tablespoon olive oil
2 onions, chopped
1 teaspoon ground coriander
50 g pecans, chopped
100 g fresh white breadcrumbs
140 g pork sausage (or skinned sausages)
75 g ready-to-eat dried apricots
25 g dried cranberries or 25 g craisins
1 small orange, finely grated zest only
4 -6 sage leaves, finely chopped
1 large egg, beaten

Steps:

  • For the topping: butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Lay the four pecan halves and the bay leaves alternately in a line along the bottom of the tin. Preheat the oven to 190C/375F/gas 5.
  • For the stuffing: heat 50g of the butter for the stuffing in a large frying pan with the oil until the butter has melted. Add the onions and fry for 8-10 minutes until softened and starting to turn golden, stirring occasionally. Stir in the ground coriander and the rest of the butter and fry for another 3-4 minutes to soften and to caramelise the onions a bit more. Tip in the nuts and stir them around until they start to look toasty.
  • Remove the pan from the heat and mix in the breadcrumbs, sausage meat, apricots, cranberries, orange zest, sage leaves, egg and some salt and pepper to season. When combined, spoon the stuffing into the tin and pack it down lightly. Cover with a piece of buttered greaseproof paper.
  • Bake for 30 minutes, then remove the paper and bake for another 5 to 10 minutes. Remove from the oven and leave to stand for a few minutes.
  • Discard the paper, loosen the sides with a round-bladed knife and turn out the stuffing so the pecans and bay leaves are on the top. Slice to serve.

Nutrition Facts : Calories 276, Fat 21, SaturatedFat 7.9, Cholesterol 61.7, Sodium 267.9, Carbohydrate 17.9, Fiber 2.6, Sugar 8.3, Protein 5.8

CRANBERRY, PECAN AND SAGE STUFFING



Cranberry, Pecan and Sage Stuffing image

This recipe comes from Annie who is a chef on the J&E Riggin schooner that sails out of Rockland, Maine. I have made several of her recipes and they are all wonderful. This is one of several stuffing recipes as we call it here in the Northeast.

Provided by Mimi Hall

Categories     Fruit

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup onion, diced
1 cup celery, diced
1 teaspoon salt
1 cup cranberries
1 cup pecans, pieces
1/4 cup fresh sage, minced
12 cups day old bread, cut into 1-inch cubes
2 cups chicken stock (or more)

Steps:

  • The amount of liquid will vary due to the moisture content of the bread. The stuffing should be moist, but not saturated.
  • In a large sauté pan or stockpot, over medium-high heat, melt butter and sauté onions and celery until translucent. Add the rest of the ingredients and stir to incorporate. Stuff the turkey or bake covered for 55 minutes at 375ºF, the last 10 minutes uncovered.
  • Makes enough to stuff a 20-pound turkey
  • Cooking time depends upon if the dressig is cooked in the bird or seperate. I estimated it as having been cooked in a 20 pound turkey.

Nutrition Facts : Calories 501.2, Fat 31.9, SaturatedFat 11.7, Cholesterol 43.1, Sodium 1102.4, Carbohydrate 46.7, Fiber 5.3, Sugar 7.1, Protein 9.8

Tips:

  • To make the best cranberry-pecan stuffing, use fresh cranberries. If you only have frozen cranberries, thaw them before using.
  • Pecan is the highlighted main ingredient of this dish, and it can be toasted before adding to the mix to enhance its flavor.
  • For a richer flavor, use chicken or vegetable broth instead of water. You can also add a splash of white wine or apple cider.
  • If you don't have time to make the stuffing ahead of time, you can assemble it in the morning and let it rest until dinner. Just be sure to bring it to room temperature before baking.
  • To ensure even cooking, bring all ingredients to room temperature before combining.
  • Always stuff the turkey loosely. You want the stuffing to be able to expand as it cooks.
  • If you're not sure if the stuffing is cooked through, insert a meat thermometer into the center. It should read 165 degrees Fahrenheit.

Conclusion:

Using fresh, high-quality ingredients and following the tips above, you can make a delicious and memorable cranberry-pecan stuffing that will be a hit at your next holiday gathering. This flavorful and aromatic stuffing is a perfect accompaniment to roasted turkey or chicken, and it's sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #stuffings-dressings     #side-dishes     #american     #fall     #heirloom-historical     #holiday-event     #seasonal     #4-hours-or-less

Related Topics