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Cranberry Stuffing with Dried Fruit - Serves 8 View Larger

Cranberry Stuffing with Dried Fruit - Serves 8


  • 1 1/2 cups chicken or vegetable stock
  • 8 tablespoons butter
  • 3/4 cups Stonewall Kitchen New England Cranberry Relish or Apple Cranberry Chutney
  • 1 pound toasted bread cubes
  • 1 cup celery, diced and sauteed
  • 1 cup onion, diced and sauteed
  • 1 cup dried fruit (a combination of cherries, diced apricots, chopped dates, apples, raisins)
  • 1/2 cup toasted chopped pecans or walnuts (optional)
  • 1/4 cup fresh parsley, minced
  • 1/8 teaspoon dry sage or 1/4 teaspoon fresh sage
  • Salt and pepper to taste


  1. Warm chicken/vegetable stock and butter in a saucepan
  2. Add relish or chutney and stir until melted
  3. Toss all other ingredients together in a large bowl
  4. Gradually add liquid and stir until stuffing is lightly moist but not packed together
  5. Turn mix into a shallow buttered baking dish and bake at 350 degrees until top is crispy and heated through and serve as a side dish or use to stuff boneless pork roast, chicken, turkey, or butterflied pork chops.

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In Stock

Apple Cranberry Chutney
Apple Cranberry Chutney Item: 130801 $6.50


In Stock

New England Cranberry Relish
New England Cranberry Relish Item: 131212 $5.95