Best 8 Cranberry Walnut And Apple Cidar Turkey Stuffing Recipes

CRANBERRY AND WALNUT STUFFING

Steps:

• Preheat oven to 350°F.
• Place bread cubes, walnuts and cranberries in large bowl and set aside.
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
• Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

SAUSAGE, APPLE, AND WALNUT STUFFING

Steps:

• Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
• Preheat the oven to 350 degrees F.
• Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
• Remove from the oven and serve.
• MMMMM...stuffing!

CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

STOVE TOP CRANBERRY AND APPLE STUFFING

Steps:

• Bring juice and butter to boil in medium saucepan on high heat.
• Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
• Let stand 5 min. Fluff with fork.

DRIED CRANBERRY AND APPLE TURKEY STUFFING

Steps:

• In a frypan, melt butter, saute onion and garlic until soft (not brown), about 5 minutes.
• Add in the bread cubes and herbs, stirring to combine.
• Stir in apples, wine, stock, pecans, cranberries and parsley (if the mixture seems too dry add in just a bit more stock, not too much!).
• Cool to almost room temperature.
• Add in egg or egg whites.
• Season well with salt and lots of pepper.
• Stuff into the turkey.

CRANBERRY, WALNUT AND APPLE CIDAR TURKEY STUFFING

Steps:

• I mixed the bread and spices and the liquid and then added celery, onion, raisins, apple and cranberries. I also used water instead of cider. It made enough to feed 11, but didn't leave leftovers. Next time I would make two helpings, one for the oven and one for in the turkey.