Recipes Holiday Recipes

Cranberry Stuffing with Dried Fruit

Made With Our

New England Cranberry Relish

New England Cranberry Relish

Base $5.95
Item: 131212
Apple Cranberry Chutney

Apple Cranberry Chutney

Base $6.50
Item: 130801

Ingredients

  • 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 sautéed
  • 1 cup onion, diced and sautéed
  • 1 cup dried fruit (a combination of cherries, diced apricots, chopped dates, apples, raisins)
  • 1/2 cup toasted pecans or walnuts, chopped (optional)
  • 1/4 cup fresh parsley, minced
  • 1/8 teaspoon dry sage or 1/4 teaspoon fresh sage
  • Salt and pepper to taste

Directions

  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 F 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.