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5 from 1 vote
Almond cranberry stuffing in a white braised.
Semi-Homemade Almond Cranberry Stuffing
Prep Time
5 mins
Cook Time
45 mins
Total Time
55 mins

You'll love using this semi-homemade recipe during a big meal like Thanksgiving dinner because it'll allow you to focus more of your efforts on pie and turkey.

Course: dinner, Side Dish
Cuisine: American
Keyword: cranberry almond dressing, cranberry stuffing, stuffing for Thanksgiving
Servings: 10 servings
Calories: 292 kcal
Author: Kadee
  • 2 TBSP butter
  • 1/2 onion diced
  • 1 apple diced or shredded
  • 4 celery ribs diced
  • 28 oz boxed herb stuffing mix
  • 1/2 cup sliced almonds
  • 1 cup dried cranberries
  • 1 tsp ground sage
  • 1/2 tsp dried rosemary
  • salt and pepper to taste
  • 32 oz chicken broth *sub vegetable broth for vegetarian
  • 16-32 oz water depending on how moist you like your stuffing
  1. Saute onions, apples and celery in butter until tender in a large pot.
  2. Turn off heat, add almonds, cranberries, apple, stuffing mix, sage, rosemary, and salt and pepper.

  3. Stir in chicken broth. If you prefer a more moist stuffing - add a bit of water.

  4. Transfer to a greased 9x13 casserole dish and bake for 40-45 minutes at 350 degrees.
  5. Can be stuffing inside of a turkey if desired.
Recipe Notes

What's the difference between stuffing and dressing?

The technical difference is how they're cooked. According to most dictionaries, stuffing is defined as “a mixture used to stuff another food, traditionally poultry, before cooking.”  Dressing is cooked in a pan outside of the turkey cavity. Now days, the terms are used interchangeably.

Is it safe to eat stuffing that has been cooked inside of the bird?

According to the USDA: Stuffing should not be prepared ahead. The dry and wet ingredients for stuffing can be prepared ahead of time and chilled. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into a poultry cavity, in/on other meat, or into a casserole. If stuffing a whole turkey, chicken, or other bird, spoon the stuffing in loosely - about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.

The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F. If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours. For meat containing small amounts of stuffing (for example: stuffed pork chops, veal breasts, or chicken breasts), meat and stuffing may be left intact when refrigerating the leftovers.

Nutrition Facts
Semi-Homemade Almond Cranberry Stuffing
Amount Per Serving (1 cup)
Calories 292 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 1005mg44%
Potassium 308mg9%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 14g16%
Protein 7g14%
Vitamin A 155IU3%
Vitamin C 8.1mg10%
Calcium 80mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.