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Cranberry Nut Stuffing

Cranberry Nut Stuffing

3 2

This savory stuffing has it all...a little crunch, a little sweetness and a whole lot of great taste!

serves 11 people

Ingredients

cost per recipe: $8.53

The price is determined by the national average.

  • 1/2

    cup butter (1 stick)

  • 2

    stalks celery, sliced (about 1 cup)

  • 1

    large onion, chopped (about 1 cup)

  • 3

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 1/2

    cup dried cranberries

  • 1/2

    cup chopped walnuts

  • 1

    package (12 ounces) Pepperidge Farm® Country Style Stuffing

view nutrition info

How to Make It

Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook until they're tender, stirring occasionally.  Remove the saucepan from the heat. Stir the broth, cranberries and walnuts in the saucepan. Add the stuffing and mix lightly.  Spoon the stuffing mixture into a 2-quart casserole. Bake at 325°F. for 30 minutes or until the stuffing mixture is hot. 
Step 1

Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook until they're tender, stirring occasionally.  Remove the saucepan from the heat.

Step 2

Stir the broth, cranberries and walnuts in the saucepan. Add the stuffing and mix lightly.  Spoon the stuffing mixture into a 2-quart casserole.

Step 3

Bake at 325°F. for 30 minutes or until the stuffing mixture is hot. 

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Made With
(12 ounces) Pepperidge Farm® Country Style Stuffing

(12 ounces) Pepperidge Farm® Country Style Stuffing

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Buy Now
Swanson® Chicken Broth

Swanson® Chicken Broth

Buy Now
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

Buy Now

Ratings & Reviews

(2)
  • J D.

    December 26, 2015

    Poor quality stuffing

    I made this stuffing yesterday exactly as the instructions stated. Normally, I make my family's tradition stuffing which is more complicated and quite tasty. This year I opted for a simple recipe. This recipe tasted quite bad. It was simple, but lacked a appropriate savory/sweet balance. On top of that, the Pepperidge country stuffing tasted stale and processed on its own. Avoid this recipe and go for something made from scratch. Now I have a huge amount of leftover stuffing that no one liked and will most likely go in the trash.

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    Campbell's Kitchen January 22, 2016

    We appreciate your feedback. For a more adventurous flavor in your side dish, you may want to try our Sausage Cornbread Stuffing: <a href="http://campbellk.it/1YQ6FbK" target="_blank">campbellk.it/1YQ6FbK</a>. Also, should you ever experience any unexpected results with any of our products themselves, please reach out to us at <a href="http://ConnectWithCampbell.com" target="_blank">ConnectWithCampbell.com</a>.

  • Jacki R.

    September 30, 2013

    Tastes great!

    We were at a wedding recently that had chicken stuffed with a cranberry nut stuffing and I wanted to find a recipe for it. While this isn't what we had, this even better! It has a wonderful taste. I used pecans in the recipe and also used stove top stuffing instead of the pepperidge farms since our grocery store doesn't carry it. Everyone absolutely loved it and I will be making it again! Mine did not take the full 30 minutes to cook. I did have a chicken in the oven at 425 degrees and had only turned it down to 350 degrees about 15 minutes before putting it in. I checked it after only 15 minutes and it was hot. I took it out because I thought it would dry out if left in the whole time. I stuck it back in the oven about 5 minutes before serving and it was perfect.

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