Orange, cranberry and herb stuffing

    (15)
    1 hour 20 min

    We love our turkey to have a fruity element to it, and using this stuffing is ideal as it gives the meat a lovely subtle taste when used to stuff a 5.5kg to 6kg bird. The stuffing is vegetarian as is, so it can be cooked separately to satisfy the herbivores around your table.


    1 person made this

    Ingredients
    Serves: 8 

    • 320g diced onion
    • 110g butter
    • 220g fresh cranberries
    • 25g brown sugar
    • 2 teaspoons dried rosemary
    • 1/2 tablespoon dried sage
    • 12 slices raisin bread, cut into 1/2 cubes and toasted
    • 120ml fresh orange juice
    • 50g vegetable stock

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 170 C / Gas 3.
    2. Cook onion in butter or margarine over low heat until soft. Add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. Mix gently but thoroughly.
    3. If baking stuffing separately, spoon into buttered 3L casserole dish, drizzle with stock, dot with butter.
    4. Bake for 30 minutes. Uncover and bake an additional 30 minutes.
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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (14)

    by
    16

    Excellent excellent excellent! This was my first turkey ever and I cooked for 20 people a 26 ponud bird...! I double the recipe and it was fabulous! Everyone raved at how good it and the stuffing was. I was affraid it might be too sweet but not at all! Also, Iwas worried that the cinnamon in the raisin bread might be too much, but again It was great. Even my guests who don't like raisins loved this stuffing, so don't be affraid to try it.  -  14 Oct 2002  (Review from Allrecipes US | Canada)

    by
    14

    This had great flavor. I was looking for something a little different from the traditional and this was perfect. That being said, I don't know how thick the bread slices are supposed to be, but some of the ingredient amounts seemed off. I used 12 thin slices which was almost the whole little loaf. There were way too many cranberries, and too much onion. I used maybe 3/4 cup onion, and added 1 stalk of celery. The liquid amount was perfect though. Will definitely use this again. **11/08 Update: I now use this recipe as a base and love it. I use half raisin bread and half cube stuffing mix, which cuts a bit of the sweetness. I add celery, use less onion, and a small amount of dried cranberries instead of all those fresh/frozen cranberries.  -  10 Nov 2007  (Review from Allrecipes US | Canada)

    by
    9

    Very good-- it has that nostalgic tase of stuffing I remember from Thanksgivings at grandma's house, but with a classy, fruity twist. I used fresh cranberries and instead of using raisin bread, I used whole wheat bread and added raisins-- it's wonderful, they plump up and get soooo juicy! I had some problems with it drying out and had to add water frequently. The first time I made it, I used it to stuff a pumpkin, but the second time I made it as a dish all its own. Fantastic!  -  03 Oct 2003  (Review from Allrecipes US | Canada)

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