Cran-Raisin Walnut Stuffing
Ingredients
- 8 cups cubed French bread ⓘ
- 1 cup walnuts ⓘ
- 1/2 cup dried cranberries ⓘ
- 1/2 cup raisins ⓘ
- 1 (14 1/2 ounce) can reduced-fat chicken broth ⓘ
- 1 cup chopped celery ⓘ
- 1 1/2 cups chopped onions ⓘ
- 6 tablespoons butter or 6 tablespoons margarine ⓘ
- 2 teaspoons parsley ⓘ
- 1 teaspoon poultry seasoning ⓘ
- 1 teaspoon ground sage ⓘ
- 1 teaspoon thyme leaves ⓘ
- salt and pepper ⓘ
Instructions
- Saute onions and celery in butter until tender.
- While cooking above, heat cranberries and raisins in the chicken broth over low heat to plump.
- In a large bowl, mix bread cubes, walnuts and spices.
- Add remaining ingredients and toss well to ensure the mixture is evenly moist.
- Place in covered caserole dish and cook at 325°F for 30 minutes.
- If you like a crispy top, remove lid for last 5 minutes of cooking.
Nutrition & Diet Analysis (per serving)
945
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).