A tangy twist on standard sage dressing. I stuff my bird and bake the rest in a casserole or slow cooker.

rowan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.

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  • Place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. Heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. Remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. Add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.

  • Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.

Notes

If baking outside of the turkey, preheat the oven to 350 degrees F (175 degrees C). Bake in casserole dish for 45 minutes, or until top is golden brown.

Tips

If you wish to make in the slow cooker, use slightly less broth, cover, and cook on low for 5 to 8 hours.

Nutrition Facts

291.6 calories; 8 g protein; 26.1 g carbohydrates; 21.1 mg cholesterol; 460.2 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2010
Made this in the crockpot and stuffed the bird with it for Thanksgiving this year. There wasn't a single drop left over. Note: I used fresh cranberries halved and all of the nuts that were called for as well as the full can of broth in the crock pot. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/26/2007
I thought this recipe sounded interesting but was a bit disappointed in the end with both the flavor which was not very distinctive (maybe needed more cranberries?) and the appearance which was kind of pinkish-gray in color. I think I would prefer whole cranberries in my stuffing so that you could tell and taste what they were. Read More
(11)
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
12/25/2007
I thought this recipe sounded interesting but was a bit disappointed in the end with both the flavor which was not very distinctive (maybe needed more cranberries?) and the appearance which was kind of pinkish-gray in color. I think I would prefer whole cranberries in my stuffing so that you could tell and taste what they were. Read More
(11)
Rating: 5 stars
11/30/2010
Made this in the crockpot and stuffed the bird with it for Thanksgiving this year. There wasn't a single drop left over. Note: I used fresh cranberries halved and all of the nuts that were called for as well as the full can of broth in the crock pot. Read More
(10)
Rating: 5 stars
11/29/2006
I've made this two years in a row and everyone goes absolutely crazy about it! People preferred to catered stuffing last year and over my mom's amazing age old traditional stuffing this year. Even my dad who doesn't like nuts or cranberries absolutely loved this stuffing. I made both years with a fresh loaf of multigrain bread - it's the move. Read More
(7)
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Rating: 5 stars
01/11/2010
Absolute hit used fresh whole cranberries instead of frozen. Turned out Great. Thanks for the idea. Read More
(1)
Rating: 2 stars
12/05/2014
I used fresh berries and this ruins it..way to strong Read More
Rating: 3 stars
11/06/2014
First off we really liked the nuts in this stuffing the cranberries not so much. This recipe is not false advertisement as he states that it is tangy in his description. That being said if you love the tartness of cranberries you will probably enjoy this stuffing. I used fresh cranberries and cut them in half. I would also add extra rubbed sage and other stuffing spices you enjoy and use the whole can of chicken broth. Read More
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