Cranberry Nut Stuffing

A tangy twist on standard sage dressing. I stuff my bird and bake the rest in a casserole or slow cooker.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 292 Calories

Ingredients

• ½ cup butter
• ½ cup chopped walnuts
• 2 egg whites, beaten
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup chopped pecans (Optional)
• 1 (14.5 ounce) can chicken broth
• ½ cup chopped almonds (Optional)
• 1 (1 pound) loaf French bread, torn into small pieces
• 1 tablespoon rubbed sage, or to taste
• ½ cup frozen cranberries, chopped

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.

Step 2

Place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. Heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. Remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. Add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.

Step 3

Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.