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Cranberry Stuffing

Russ Myers


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.

★★★★★ 1 vote
10 Min
15 Min
Stove Top


3 c
vegetable broth
1/4 tsp
black pepper
1 stalk(s)
celery, chopped
1/2 c
fresh or frozen cranberries
1 small
onion, chopped
1 pkg
(14 to 16 ounce) herb seasoned stuffing mix


1In 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy