Prep 25 mins
Cook 30 mins
This is a lovely side dish that goes well with poultry, pork or almost any thing. It is sometimes nice to have two different stuffings for different tastes If you are going to double this recipe do not double the sage or it will overpower just add a little bit more than the original recipe
- 6 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery (use leaves too well chopped)
- 2 cups chopped cranberries, fresh frozen or dried
- 4 cups white bread, cubes crusts removed
- 2 teaspoons fresh sage or 1⁄2 teaspoon dried sage
- 1 orange, rind of, grated
- 2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
- 2 eggs, lightly beaten
- salt & pepper
- 1 cup chicken stock
- In a large skillet melt the butter, do not brown, and add the onions- saute for 3 minutes then add the celery, stir.
- Continue adding one ingredient at a time until all the ingredients are in the pan Stir lightly after each addition.
- Turn into an oiled oven proof dish.
- You may now refrigerate it covered until the next day or.
- Bake in 350F oven for 30 minutes it should be nicely browned and cooked through.
Delicious Bergy! Prepared it on Christmas Eve and enjoyed it with our turkey on Christmas day. I used craisins, dried sage and brown sugar. Looked great on our buffet table too, thanks Bergy for another winner.
We had an early Christmas dinner last night with some of the family. I made a half recipe of this delicious stuffing and filled our very small turkey. It was easy to make, colourful to look at, and delicious to eat. I'm still interested in trying it cooked seperately in the oven, but it worked fantastically the other way.Thanks Bergy for yet another wonderful recipe we'll be making again
I love the tart pop of the cranberries against the soft taste of the bread and sage. Tasty. I will definitely do variations.....apples, nuts, more spices. This will become a standard base.