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Cranberry Stuffing
This cranberry macadamia nut stuffing is a tasty twist on the classic Thanksgiving stuffing. It's easy and ready in just an hour!
Course
Side Dish
Cuisine
American
Keyword
stuffing
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
Servings
Calories
141
kcal
Cost
$9.46
Equipment
9x13 baking pan
Measuring cups
Measuring spoons
knife
large skillet
cutting board
foil
Ingredients
12
ounce
package Hawaiian sweet rolls
1
cup
chopped celery
½
cup
yellow onion
chopped (about ½ of a large onion)
¼
cup
salted butter
½
teaspoon
crushed dried thyme
¼
teaspoon
freshly ground pepper
2
Tablespoons
chopped fresh parsley
½
cup
macadamia nuts
roughly chopped
½
cup
dried cranberries
½
cup
chicken broth
US Customary
-
Metric
Instructions
Move oven rack to the middle position.
Preheat oven to 325 degrees F.
Grease a 9 x 13-inch pan, or any other 3-quart pan, with butter.
Cut each roll into 8 pieces (cut into more pieces if you'd like smaller bread pieces).
Place the bread into a large bowl, set aside.
In a large skillet, melt butter over medium heat.
Add the celery and onion and cook until slightly browned on the edges and tender, about 5-6 minutes.
Pour the celery and onions mixture over the bread.
Add the dried thyme, pepper, parsley, macadamia nuts, cranberries, and broth.
Stir the mixture until combined, and the broth is absorbed.
Transfer the mixture to your prepared pan.
Cover with foil and bake for 35 minutes.
Remove the foil and bake another 10-15 minutes, or until the bread is toasted. Serve.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.2
g
|
Cholesterol:
16
mg
|
Sodium:
112
mg
|
Potassium:
93
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
319
IU
|
Vitamin C:
3
mg
|
Calcium:
19
mg
|
Iron:
0.5
mg