Fresh Cranberry Stuffing
A tart-and-savory bundt-pan stuffing packed with fresh cranberries, sage, and celery – the prettiest side on the Thanksgiving table.
Ingredients
- ½ cup unsalted butter
- 1 red onion large, finely chopped
- 2 cups celery finely chopped
- 1 ½ cups fresh cranberries
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken stock
- 24 oz cubed unseasoned white and wheat bread stuffing
Instructions
- Melt the butter in a large skillet over medium heat. Add the onion and celery and saute for 5 minutes, until softened. Stir in the fresh cranberries, sage, parsley, salt, and pepper, and saute for 1 more minute until fragrant.
- In a large bowl, combine the chicken stock, bread stuffing cubes, and the sauteed vegetable mixture. Stir until the bread is evenly moistened. Generously grease a 10-inch bundt pan with nonstick cooking spray, then pack the stuffing mixture into the pan, pressing down firmly as you go so it holds together.
- Bake in a preheated 350 degree F oven for 30 minutes, until the top is golden and the stuffing is heated through.
- Remove from the oven and let the stuffing rest in the pan for 5 minutes. Place a serving plate on top of the bundt pan and carefully flip to release the stuffing. Serve warm.
Nutrition
Calories: 318kcalCarbohydrates: 39gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 710mgPotassium: 288mgFiber: 4gSugar: 7gVitamin A: 423IUVitamin C: 4mgCalcium: 108mgIron: 3mg
Nutrition details are an estimate, per serving.
