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Nutrition Facts
Serving Size 1 (196g) Recipe makes 6 servings
Calories 259
Calories from Fat 131		(50%)
Amount Per Serving		%DV
	Total Fat 14.6g	22%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 102mg		34%
Sodium 337mg		14%
Potassium 258mg		7%
Total Carbohydrate 27.6g		9%
	Dietary Fiber 3.3g	13%
	Sugars 11.0g
Protein 5.7g		11%
detailed view... how is this calculated?

Menus using this recipe:

Gay's Thanksgiving Menu 2006

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Cranberry Sage Stuffing on the Side

Recipe #71054 | 55 min | 25 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Bergy
Sep 10, 2003

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

SERVES 6 -8 (change servings and units)

Ingredients

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 brown sugar substitute
2 eggs, lightly beaten
salt & pepper
1 cup chicken stock

Directions

1
In a large skillet melt the butter, do not brown, and add the onions- saute for 3 minutes then add the celery, stir.
2
Continue adding one ingredient at a time until all the ingredients are in the pan Stir lightly after each addition.
3
Turn into an oiled oven proof dish.
4
You may now refrigerate it covered until the next day or.
5
Bake in 350F oven for 30 minutes it should be nicely browned and cooked through.

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Featured Reviews for This Recipe

From: Chef #399552

On Dec 16, 2008

This gave me the start to a great stuffing I served to a group of seniors. I omitted the orange rind, sugar and eggs. I used an equal amount of poultry seasoning as sage (dried). The fragrance as it was in the oven was awesome. I added more chicken broth as it was warming in the oven to get it to the moistness I wanted. It was easy to make lots (we were serving 40). For 40 two cups of dried cranberries was lots so I can't imagine using the two cups dried in one batch. I covered it with foil in the oven. I have always stuffed my turkey but will probably serve this at Christmas as my family loves stuffing. Thanks Bergy for pointing me in the right direction.

2 people found this review helpful

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From: Shelly K

On Jun 16, 2008

I didn't really like it very much, but my hubby liked it a lot. I thought it was too sweet and didn't have enough sage. Then again, I love sage! I think I'll try it again another time and put more sage, less sugar!

2 people found this review helpful

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From: Debbie #5

On Nov 25, 2005

Thanks to Bergy's very kind response to my unfavorable coments on her recipe,I had the opportunity to learn what had gone wrong with my preparing it,,She told me that in trippling a recipe some hebs should be cut back or they can be overpowering,I had never put that into concideration and most asuredly was the problem in my preparing this recipe,,Id also suggest you cut back on the onions as well in this recipe if your going to double or tripple it, Im sure if I had concidered cutting back on the sage and onions in trippling this recipe it most probably would have came out beautifully,,so Thank you Bergy for responding to my reveiw and gving me the opportunity to learn what I had done wrong and sugesting what I can do to fix the problem,so the unfavorable coments I gave with this recipe was not the fault of the chef but in my not concidering that some herbs need cutting back when trippling a recipe,thats what I love about Zaar,learning new ideas and getting the chance to try new recipes Happy Holidays and Happy cooking to all!!! Thanks again Bergy!!! Debbie

4 people found this review helpful

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