Best 10 Cranberry Dried Fruit Stuffing Recipes

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Cranberry dried fruit stuffing is a delicious and flavorful dish that can be enjoyed as a side dish or as a main course. It is a versatile dish that can be made with a variety of ingredients, making it a great way to use up leftover bread, fruits, and nuts. This stuffing is often served during the holiday season, but it can be enjoyed year-round. With its sweet and tart flavor, cranberry dried fruit stuffing is sure to be a hit with your family and friends.

Here are our top 10 tried and tested recipes!

CRANBERRY-DRIED FRUIT STUFFING



Cranberry-Dried Fruit Stuffing image

Make this for our Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 10 cups

Number Of Ingredients 17

5 tablespoons unsalted butter, plus more for dish and baking
1/2 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
9 dried pear halves, cut into 1/2-inch pieces
3/4 cup sultanas (golden raisins)
1/4 cup dried currants
2 medium onions, finely chopped
2 stalks celery, cut into 3/4-inch dice
1 tablespoon minced, peeled ginger
Coarse salt and freshly ground pepper
1/2 cup Marsala wine
1 1/2 cups walnuts, toasted and coarsely chopped (optional)
1 1/2 cups seeded, coarsely chopped, cooked quinces from Quince Syrup
1 cup fresh cranberries
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 teaspoons finely chopped fresh thyme
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Melt 3 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on a rimmed baking sheet. Toast in oven, tossing once, until golden, 18 to 20 minutes. Let cool completely.
  • Pour 1 cup boiling water over dried fruit in a bowl; stir to submerge. Set aside until fruit has softened, about 30 minutes. Drain; reserve soaking liquid.
  • Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add onions, celery, ginger, and a pinch of salt; cook, stirring occasionally, until golden and soft, about 15 minutes.
  • Add onion mixture to bread cubes. Return skillet to medium heat. Add Marsala, and cook, scraping up browned bits with a wooden spoon, until liquid bubbles. Pour over bread mixture. Stir in dried fruit, 1/2 cup soaking liquid, walnuts if using, quinces, and cranberries. Stir in spices and thyme; season with salt and pepper. Stir in eggs.
  • To cook stuffing in turkey: Stuff as directed (see Roast Turkey with Quince Glaze recipe). Spoon remaining stuffing into a buttered 8-inch square baking dish; dot generously with butter. Bake, uncovered, in a 375 degrees oven until golden brown, 30 to 35 minutes. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; dot generously with butter. Bake as directed above.

CRANBERRY STUFFING



Cranberry Stuffing image

With their delightfully chewy texture and sweet-tart flavor, dried cranberries are the perfect addition to stuffing. So this Thanksgiving, why not make cranberry stuffing for a lovely fruity variation on what's otherwise a completely classic recipe. With plenty of butter and traditional aromatics in the mix-sage, thyme, onion-bread soaks up all sorts of rich flavor. Once you get a taste of this dish, we think you'll agree dried cranberries are the ingredient you didn't know your Thanksgiving stuffing was missing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 18

Number Of Ingredients 9

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
  • Stuff turkey just before roasting.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg

HERB STUFFING WITH DRIED FRUIT



Herb Stuffing with Dried Fruit image

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

Provided by Food Network Kitchen

Time 2h

Yield 8-10

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for buttering the baking dish
One 1-pound loaf sliced white sandwich bread
3/4 cup mixed chopped dried fruit, such as apricots, cranberries and figs
2 tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves, roughly chopped, plus more for garnish
1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped
1 onion, chopped
2 stalks celery with leaves, chopped
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken broth
1/4 cup chopped parsley, plus more for garnish
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
  • Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
  • Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING



Sausage, Dried Cranberry and Apple Stuffing image

Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.

Provided by The Hearty Boys

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
  • Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

CRANBERRY-STUFFED CORNISH GAME HENS



Cranberry-Stuffed Cornish Game Hens image

Dried cranberries add plenty of flavor to these Cornish game hens.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into 1/4-inch dice
1/2 tablespoon extra-virgin olive oil
1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well
3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped
1 garlic clove, finely chopped
1 teaspoon coarse salt
1 tablespoon chopped fresh sage, plus leaves (optional), for garnish
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
3/4 cup dried cranberries
3/4 cup reduced-fat, low-sodium canned chicken broth
6 Cornish game hens (1 1/2 pounds each)
1 tablespoon unsalted butter, room temperature
1/4 teaspoon freshly ground pepper
1/2 cup port

Steps:

  • Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
  • Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
  • Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
  • Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
  • Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
  • Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

Nutrition Facts : Calories 487 g, Cholesterol 223 g, Fat 13 g, Fiber 3 g, Protein 53 g, Sodium 759 g

DRIED FRUIT STUFFING



Dried Fruit Stuffing image

Categories     Herb     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Fig     Apricot     Cherry     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 13

9 cups 1/2- to 3/4-inch pieces French bread cubes without crust (from about 12 ounces bread)
1/2 cup (1 stick) butter
4 1/2 cups chopped onions
2 cups chopped celery
2 1/4 cups dry Sherry
1 3/4 cups dried Mission figs (about 91/2 ounces), chopped
1 1/4 cups dried tart cherries (about 6 ounces)
1 1/4 cups dried apricots (about 6 ounces), chopped
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried rubbed sage
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 1/4 cups chicken stock or canned low-salt broth
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
  • Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

DRIED FRUIT STUFFING



Dried Fruit Stuffing image

Fruit and almonds give new life to a boxed stuffing mix in this flavorful recipe. - Taryn Kuebelbeck, Plymouth, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 cups.

Number Of Ingredients 5

1 package (6 ounces) stuffing mix
1/2 cup dried cranberries
1/2 cup chopped pitted dried plums (prunes)
1/2 cup chopped dried apricots
1/3 cup slivered almonds, toasted

Steps:

  • Prepare stuffing mix according to package directions, adding dried fruits when adding contents of stuffing mix. Just before serving, stir in almonds.

Nutrition Facts :

CREAMY CRANBERRY-STUFFED CELERY



Creamy Cranberry-Stuffed Celery image

Celery sticks stuffed with blue cheese are a classic. Serve this tasty riff right alongside: celery sticks stuffed with cream cheese and dried cranberries.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 4 servings, 4 pieces each.

Number Of Ingredients 3

1/2 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/3 cup dried cranberries
4 stalks celery

Steps:

  • Mix reduced-fat cream cheese and cranberries.
  • Press into hollow centers of celery.
  • Cut each stalk crosswise into 4 pieces.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

DRIED CRANBERRY, APRICOT, AND FIG STUFFING



Dried Cranberry, Apricot, and Fig Stuffing image

Provided by Sara Foster

Categories     Side     Bake     Sauté     Thanksgiving     High Fiber     Dinner     Stuffing/Dressing     Cranberry     Dried Fruit     Fig     Apricot     Fall     Family Reunion     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 cup (or more) low-salt chicken broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.
  • Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
  • Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  • Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
  • Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

DRIED CRANBERRY, APPLE & FIG STUFFING



Dried Cranberry, Apple & Fig Stuffing image

Something different! I made it for Thanksgiving and everyone loved it. A really nice change from the usual sauasage and onion stuffing. Fruity, very delicious and quite easy. From Bon Appetit magazine. The recipe makes quite a lot. We loved the leftovers.

Provided by Messy44

Categories     Fruit

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/2 cup unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (about 4-5 stalks)
1 lb granny smith apple, peeled, cored and cut into cubes (about 2 medium)
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 cup chicken broth, low-salt (plus more, if needed)
1 cup diced stemmed dried fig
1/2 cup dreid cranberries
12 cups bread cubes, with crust (day old ciabatta, rustic bread or sourdough, cut in 1 inch cubes)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon fresh coarse ground black pepper

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 10 minutes. Add apples and all herbs, saute until apples just begin to soften, about 3 minutes. (This can be made 1 day ahead). Put in medium bowl, cover and chill.
  • Mix 1 cup broth and dried fruit in a bowl. Let soak at least 1 hour (up to 3 hours).
  • Preheat oven to 350. Divide bread between 2 rimmed baking sheets and bake until bread is crusty but not hard,(switching placement of the sheets after 5 minutes) - bake 10 to 12 minutes total. Put in very large bowl and cool.
  • Butter 13x9 baking dish. Stir vegetable mixture into bread.
  • Whisk eggs, salt and pepper in small bowl to blend, then whisk in broth with dried fruit. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
  • Bake uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

Nutrition Facts : Calories 374.9, Fat 15.1, SaturatedFat 8.2, Cholesterol 83.4, Sodium 933.8, Carbohydrate 54.7, Fiber 6.3, Sugar 20.6, Protein 8

Tips:

  • For a moist stuffing, use a combination of fresh and dried cranberries. Fresh cranberries add a tart flavor, while dried cranberries add sweetness and chewiness.
  • Toast the bread cubes before adding them to the stuffing. This will help to prevent them from becoming soggy.
  • Add some chopped nuts or seeds to the stuffing for a crunchy texture. Walnuts, pecans, and sunflower seeds are all good options.
  • Season the stuffing to taste with salt, pepper, and herbs. Sage, thyme, and rosemary are all classic choices.
  • If you are using a meat-based stuffing, cook the meat thoroughly before adding it to the stuffing.
  • Bake the stuffing until it is golden brown and heated through. This will usually take about 30 minutes.

Conclusion:

Cranberry dried fruit stuffing is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. It's perfect for Thanksgiving, Christmas, or any other special occasion. With its combination of sweet and savory flavors, cranberry dried fruit stuffing is sure to be a hit with everyone at your table.

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