Cranberry Stuffing

Recipe from

Southern Living


1/4 cup butter or margarine
1 cup chopped celery
1 cup chopped onion
1 (16-ounce) package herb-seasoned cornbread stuffing mix
2 cups chicken broth
1 (16-ounce) can whole berry cranberry sauce
1 cup chopped pecans


Melt 1/4 cup butter in a large Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender.

Stir in stuffing mix and remaining ingredients, stirring just until mixture is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased 11- x 7-inch baking dish.

Bake, covered, at 325° for 30 to 35 minutes or until thoroughly heated. Serve stuffing with pork roast.

Note: For testing purposes only, we used Pepperidge Farm Corn Bread Stuffing.

Jane Glass, Clayton, North Carolina,

Southern Living

November 2004
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