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Classic Cranberry Raisin Stuffing Recipe
|Cranberries||375 Milliliter (1 1/2 Cups)|
|Lemons||2 (Peeled Remove Yellow Portion Only)|
|Sugar||200 Milliliter (3/4 Cup)|
|Butter/Margarine||200 Milliliter, melted (3/4 Cup)|
|Seedless raisins||500 Milliliter, plumped (2 Cups)|
|Ground cinnamon||1 Teaspoon|
|Water/Giblet broth||500 Milliliter (2 Cups)|
Serving size: Complete recipe
Calories 3911 Calories from Fat 1453
% Daily Value*
Total Fat 165 g254.5%
Saturated Fat 103.1 g515.6%
Trans Fat 0 g
Cholesterol 430 mg
Sodium 3964.3 mg165.2%
Total Carbohydrates 658 g219.4%
Dietary Fiber 43.9 g175.4%
Sugars 511.1 g
Protein 20 g40.2%
Vitamin A 105.5% Vitamin C 251.5%
Calcium 45.3% Iron 64.8%
*Based on a 2000 Calorie diet
Grind cranberries and lemon peel into small bowl.
Stir in sugar, butter, raisins, salt, cinnamon, and water.
Turn bread cubes into large bowl, add cranberry mixture, and toss until well mixed.
Turn into a greased 4-quart (4 liter) casserole.
Bake covered at 350°F (180°C) for 1 hour; stir gently after 30 minutes.
Or use for poultry stuffing; roast as directed.