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Cranberry, Maple, and Almond Stuffing
Cranberry, Maple, and Almond Stuffing Eileen Goltz | Pareve or Meat
40 minutes 20 minutes
20 minutes
6 servings

  • 8 corn bread muffins, broken into pieces
  • ½ cup chopped celery
  • ½ cup chopped onions
  • ½ cup margarine
  • ½ cup maple syrup
  • 1 cup dried cranberries
  • ½ cup chopped almonds, toasted
  • ¼ cup brown sugar
  • ½ cup chicken broth (you can use vegetable broth)
  • *2 eggs, (optional if you are making dressing and not stuffing)

  1. In a bowl combine the cranberries with the sugar and maple syrup and set aside.
  2. In a skillet saute the onions and celery in the margarine until the vegetables are soft but not mushy, about 7 minutes.
  3. Cool slightly and add the vegetables to the cranberries.
  4. Add the broken muffins, almonds and chicken broth. Mix well.

You can either stuff a turkey or chicken or add 2 eggs and bake in a greased 9×13 pan. Bake at 350°F for 30 minutes