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Cranberry-Apricot Stuffing

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Ingredients
  Dried apricots 1 Cup (16 tbs), cut up
  Water 1 1⁄4 Cup (20 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cranberries 1 Cup (16 tbs)
  Pork sausage 1⁄2 Pound
  Onion 1 Medium, chopped
  Corn bread crumbs 2 Cup (32 tbs)
  Salt To Taste
Directions

Combine apricots with 1 cup of the water in a small bowl and let stand 15 minutes or longer.
Combine the remaining 1/4 cup water with sugar in a small saucepan and bring to a boil, stirring to dissolve sugar, add cranberries to syrup; boil 2 minutes.
Remove from heat and let cranberries cool in syrup.
Brown sausage with onion, breaking up sausage with a fork.
Drain drippings, leaving 4 tablespoons in the pan.
Drain cranberries and apricots, reserving liquid from apricots; add fruit and corn bread crumbs to sausage.
Toss to mix well and season to taste with salt, pepper and sage.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Course: 
Fruit Dessert

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1971 Calories from Fat 577

% Daily Value*

Total Fat 64 g98.1%

Saturated Fat 23.4 g116.9%

Trans Fat 0 g

Cholesterol 210.9 mg70.3%

Sodium 2836.2 mg118.2%

Total Carbohydrates 301 g100.2%

Dietary Fiber 28.4 g113.7%

Sugars 135.6 g

Protein 63 g126.5%

Vitamin A 106.7% Vitamin C 64.1%

Calcium 38.4% Iron 82.8%

*Based on a 2000 Calorie diet

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Cranberry-Apricot Stuffing Recipe