Servings: 6 cups

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Cranberry Whole Wheat Stuffing


1/2 cup chicken broth
1/4 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped apple
2 teaspoons Fresh Sage, chopped, or 1/2 teaspoon dried sage
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups cubed whole wheat bread
1 3-ounce package Frieda’s Dried Cranberries
1/3 to 1/2 cup apple cider or chicken broth


In a medium skillet, bring chicken broth to boil. Add onions, celery and apple. Simmer over medium heat for 4 to 5 minutes, or until apples are nearly tender. Remove from heat. In a large bowl, pour in the onion mixture, then stir in sage, cinnamon and salt. Add bread cubes and cranberries, toss well. Moisten mixture with additional apple cider or broth. Use to stuff a large roasting chicken or two Cornish hens.

For a casserole, preheat oven to 350 degrees. Spoon stuffing into a lightly greased 9×5-inch loaf pan, covered, for 30 to 40 minutes.