Best Cranberry Pear Stuffing Recipes

CRANBERRY PEAR STUFFING

Cranberry Pear Stuffing image

Our family came up with this recipe when we decided to add something new to our traditional Thanksgiving menu. Now this tasty dressing has become a standard dish on our holiday table. -Juanita Haugen, Pleasanton, California

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

1 cup chopped celery
1/2 cup butter
1 package (16 ounces) seasoned stuffing cubes
1-1/2 cups dried cranberries
1-1/2 cups chopped ripe pears
1 cup chopped pecans
1/4 cup minced fresh parsley
2 to 3 teaspoons poultry seasoning
1/2 teaspoon pepper
2 cups chicken broth
3/4 cup egg substitute

Steps:

In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.

Nutrition Facts : Calories 419 calories, Fat 20g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 977mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 5g fiber), Protein 9g protein.

CRANBERRY-PEAR WILD RICE STUFFING | VEGKITCHEN

Cranberry-Pear Wild Rice Stuffing | VegKitchen image

Wild rice adds a wonderful texture to this Cranberry-Pear Wild Rice Stuffing; the sweetness of dried cranberries in the recipe lends a delicious flavor.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

2½ cups prepared vegetable broth, or 2½ cups water with 1 vegetable bouillon cube
⅔ cup raw wild rice
1½ tbsp olive oil
1 medium red onion, chopped
1 large celery stalk, diced
2 medium firm pears (such as bosc), cored and diced
4 cups whole grain bread, finely diced
⅓ cup dried cranberries
¼ cup pecans or walnuts, finely chopped
1 tbsp salt-free seasoning blend (like Frontier or Mrs. Dash)
¼ to ½ tsp dried thyme, to taste
salt and freshly ground pepper, to taste
½ cup apple or pear juice, or as needed

Steps:

Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
Preheat the oven to 375°F.
Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.
Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine.
Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
Transfer the mixture to a lightly oiled large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.

CRANBERRY PEAR STUFFING RECIPE

Cranberry Pear Stuffing Recipe image

Our family came up with this recipe when we decided to add something new to our traditional Thanksgiving menu. Now this tasty dressing has become a standard dish on our holiday table. -Juanita Haugen, Pleasanton, California

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 cup chopped celery
1/2 cup butter
1 package (16 ounces) seasoned stuffing cubes
1-1/2 cups dried cranberries
1-1/2 cups chopped ripe pears
1 cup Diamond of California Chopped Pecans
1/4 cup minced fresh parsley
2 to 3 teaspoons poultry seasoning
1/2 teaspoon pepper
2 cups chicken broth
3/4 cup egg substitute

Steps:

In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined.
Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.
Yield: 8-10 servings.
Originally published as Cranberry Pear Stuffing in Taste of Home's Holiday & Celebrations Cookbook
Annual 2006, p116
Nutritional Facts
2 cup equals 419 calories, 20 g fat (6 g saturated fat), 25 mg cholesterol, 977 mg sodium, 56 g carbohydrate, 5 g fiber, 9 g protein.
Print
Add to Recipe Box