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During the holidays, we like to take a little extra time and make some things from scratch, like our Homemade Holiday Stuffing. This stuffing is full of savory flavor with a hint of sweetness from the cranberries. It's the perfect stuffing for your holiday spread!
Servings Per Recipe: 8
Kat la llorona
Dec 18, 2016
No more boxed stuffing for me! This recipe was surprisingly easy to make. I had no idea that cranberries had so much sugar!. Had to really go out of my shopping comfort zone to find them, but totally worth it. I also found some diabetic bread and used that as well. I do want to try adding eggplant next time.
Nov 24, 2016
As soon as I bit into this I was in love! Took me right back to my Mom's kitchen on Thanksgiving. It is very simple to make. CeeJay, in place of the mushrooms, I would suggest either zucchini or eggplant. Both saute well. These are both non-starchy veggies with lots of fiber that help balance out the carbs from the bread.
Nov 13, 2015
I found a similar recipe that can be made 3 days ahead and stored in the refrigerator . Am I correct in thinking this recipe can be made ahead also? Can a crock pot be used to cook it? If so, at what temperature and for how long should it be cooked.
Test Kitchen Team
Nov 16, 2015
We do not recommend making this recipe three days in advance. However, making it a day in advance is okay. If you'd like to make this stuffing in a slow cooker, just cook on LOW heat for 3 - 3-1/2 hours, or until heated through. Enjoy!
Oct 15, 2015
Question What can I use in place of the mushrooms? Some family members don't like them but another is diabetic.
Test Kitchen Team
Oct 16, 2015
Thank you for your question! You can leave the mushrooms out completely if your family doesn't like them. You can also substitute with another vegetable like celery...or something your family enjoys.
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