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Cranberry Almond Stuffing


1/2 cup dried cranberries
1/4 cup orange juice
1-1/4 cups each chopped celery and onions
1 tablespoon canola oil
1 teaspoon poultry seasoning
1/2 pound reduced-fat pork sausage
4-1/2 cups seasoned stuffing croutons
2 cups chopped peeled apples
1 cup cooked wild rice
1/2 cup slivered or sliced almonds, toasted
1/2 cup minced fresh parsley
1-1/4 cups reduced-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper


In a small saucepan, bring cranberries and orange juice to a boil. Remove from the heat; cover and set aside.

In a large nonstick skillet, saute celery and onions in oil. Stir in poultry seasoning. Place in a large bowl.

In the same skillet, cook sausage over medium heat until no longer pink; drain and add to bowl. Add next five ingredients and reserved cranberry mixture; toss to combine. Drizzle with broth. Sprinkle with salt and pepper; toss to coat.

Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes or until lightly browned. Yield: 12 servings.