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Cranberry-Apricot Stuffing Recipe
|Dried apricots||1 Cup (16 tbs), cut up|
|Water||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cranberries||1 Cup (16 tbs)|
|Pork sausage||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Corn bread crumbs||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1971 Calories from Fat 577
% Daily Value*
Total Fat 64 g98.1%
Saturated Fat 23.4 g116.9%
Trans Fat 0 g
Cholesterol 210.9 mg
Sodium 2836.2 mg118.2%
Total Carbohydrates 301 g100.2%
Dietary Fiber 28.4 g113.7%
Sugars 135.6 g
Protein 63 g126.5%
Vitamin A 106.7% Vitamin C 64.1%
Calcium 38.4% Iron 82.8%
*Based on a 2000 Calorie diet
Combine the remaining 1/4 cup water with sugar in a small saucepan and bring to a boil, stirring to dissolve sugar, add cranberries to syrup; boil 2 minutes.
Remove from heat and let cranberries cool in syrup.
Brown sausage with onion, breaking up sausage with a fork.
Drain drippings, leaving 4 tablespoons in the pan.
Drain cranberries and apricots, reserving liquid from apricots; add fruit and corn bread crumbs to sausage.
Toss to mix well and season to taste with salt, pepper and sage.