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Walnut-Cranberry Corn Bread Stuffing


This recipe makes enough stuffing for a 5-pound chicken or 6 pork chops. For a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking it. For a vegan version, substitute olive oil for the butter and water or vegetable stock for the broth.


  • 4 tablespoons butter
  • 1 small carrot, minced
  • 1 small rib celery, minced
  • 1 small onion, minced
  • 2 1/4 cups (approximately) lightly crumbled corn bread
  • 2 tablespoons minced parsley
  • 2 teaspoons dried sage leaves, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup fresh or frozen cranberries
  • 1/2 cup toasted walnuts
  • 1 1/2 cups hot turkey broth or water


  1. Heat oven to 350 degrees F.
  2. In a skillet over medium heat, melt butter; add carrot, celery and onion; sauté until softened (about 10 minutes).
  3. In a large bowl, toss corn bread with cooked carrot, celery and onion; add parsley, sage, salt and pepper.
  4. Add cranberries, walnuts and stock; mix well.
  5. Place dressing in a 2-quart casserole; cover with lid or aluminum foil.
  6. Bake until center of stuffing registers 165 degrees F (about 30 minutes).

Yield: 5 cups

Nutrition information per serving: Calories 250; Carbohydrates 19 g; Protein 5 g; Fat 18 g including sat. fat 7 g; Cholesterol 45 mg; Sodium 720 mg; Calcium 87 mg; Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch. and 3 1/2 fat exch.


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