cranberry stuffing

Name: Cranberry Stuffing
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 3 cup(s) vegetable broth; 1/4 teaspoon(s) black pepper; 1 stalk(s) celery, chopped; 1/2 cup(s) fresh or frozen cranberries; 1 small onion, chopped; 1 package(s) (14 to 16 ounce) herb seasoned stuffing mix

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This vegetarian dish brightens up the table with flecks of pink and red cranberries scattered throughout the stuffing. The smaller cranberry's botanical name, vaccinium oxycoccos, comes from the Latin vacca, meaning cow because cows seem to be very fond of them. Oxycoccos refers to the sharp leaves of the plant. This variety is primarily known in Europe. In North America, the large berry variety is V. macrocarpon, from macro which means large oval leaves.

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(1 rating)

yield 6 serving(s)

prep time 10 Min

cook time 15 Min

method Stove Top

Ingredients For cranberry stuffing

3 c

vegetable broth
1/4 tsp

black pepper
1 stalk

celery, chopped
1/2 c

fresh or frozen cranberries
1 sm

onion, chopped
1 pkg

(14 to 16 ounce) herb seasoned stuffing mix

How To Make cranberry stuffing

1
In a saucepan, combine broth, pepper, celery, cranberries and onion. Bring to a boil. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Add stuffing mix and stir lightly. Let stand 5 minutes before serving.
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