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Cranberry Raisin Stuffing Recipe
|Cinnamon raisin bread slices||12 , toasted|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chopped onions||2 1⁄2 Cup (40 tbs)|
|Rubbed sage||1 Teaspoon|
|Cranberries||12 Ounce, washed, picked through, coarsely chopped (Fresh Or Partially Thawed Frozen)|
|Sugar||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cranberries||12 Ounce, washed, picked through, coarsely chopped (1 Bag, Fresh Or Partially Thawed Frozen)|
Serving size: Complete recipe
Calories 3294 Calories from Fat 818
% Daily Value*
Total Fat 117 g180.3%
Saturated Fat 58.4 g291.9%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 2384.1 mg99.3%
Total Carbohydrates 594 g198%
Dietary Fiber 124.1 g496.5%
Sugars 239.1 g
Protein 69 g138.1%
Vitamin A 70.9% Vitamin C 202.9%
Calcium 101.3% Iron 22.1%
*Based on a 2000 Calorie diet
Place in large bowl; set aside.
Melt butter in large skillet; add onions.
Cook and stir until tender (about 10 minutes).
Add sage; cook 1 minute more.
In medium bowl, toss cranberries with sugar; set aside.
Add onion mixture and sugared cranberries to bread cubes; mix well.
Pour 1/4 cup chicken broth over bread cube mixture; mix until evenly moistened.
Stuff body and neck of turkey and cook according to instructions given with turkey.