Prep 5 mins
Cook 5 mins
This recipe was in the latest (Fall 2005) edition of Kraft What's cooking. It looks so tempting and is so easy to make. Prep time 5 minutes. Make your traditional stuffing and have this as a lighter side dish. I made this stuffing for Thanksgiving--made it in the morning and popped it in the oven 35 minutes (350°F) before serving--everyone raved about it
- 236.59 ml water
- 118.29 ml dried cranberries
- 29.58 ml margarine or 29.58 ml butter
- 120 g packagestove top for chicken flavor stuffing mix
- 118.29 ml walnut pieces, toasted
- Bring 1 cup water, cranberries & margarine (butter) to a boil.
- Stir in stuffing mix, cover, remove from heat, let stand 5 minutes.
- Fluff with a fork and stir in walnuts.
- If you wish sprinkle some fresh chopped parsley over top.
- That's it - Serve.
This was good. I wouldn't want it every time but it's a nice change from plain old stuffing. I ran across this on the Kraft web site and it says to just add the cranberries and walnuts after making the stuffing. I think I like it better this way. The cranberries get a chance to soften in the boiling water. I used corn bread stuffing mix. Thanks for the recipe.
This was very tasty! I used whole wheat Stove Top and had exactly 1/2 cup dried cherries in the cupboard so used them instead of the cranberries. Left out the walnuts as I don't much care for nuts. Served with Baked Pork Chops and Apples. Made a most excellent meal! Thanks for the recipe Bergy!
I counldn't resist this one either! However, I was out of boxed stuffing mix, so instead, I just ripped up about 5 cups of bread, and used a cup of chicken broth for in place of the water. It turned out beautifully.