Cranberry-Orange-Pecan Stuffing

Dairy Free
Health score
2%
Cranberry-Orange-Pecan Stuffing
45 min.
8
138kcal

Suggestions


Looking to elevate your holiday table with a delightful side dish that’s both flavorful and unique? Look no further than our Cranberry-Orange-Pecan Stuffing! This dairy-free recipe combines the tartness of cranberries with the bright zest of oranges, creating a perfect balance of sweet and savory that will tantalize your taste buds.

Imagine the aroma of sautéed onions and celery wafting through your kitchen, mingling with the nutty fragrance of toasted pecans. This stuffing is not just a side dish; it’s a celebration of flavors that complements any main course beautifully. The addition of fresh orange juice and succulent orange sections adds a refreshing twist, while the herbs like thyme and sage provide a warm, earthy undertone that ties everything together.

With just 45 minutes of preparation, this recipe serves eight, making it ideal for family gatherings or festive occasions. Each serving is a mere 138 calories, allowing you to indulge without the guilt. Whether you’re hosting a Thanksgiving feast or simply looking for a delicious accompaniment to your weeknight dinner, this Cranberry-Orange-Pecan Stuffing is sure to impress your guests and leave them asking for seconds!

Ingredients

  • tablespoons butter 
  • rib celery stalks diced
  • 0.3 cup cranberries chopped
  • 0.5 teaspoon thyme dried
  • large eggs lightly beaten
  • 0.5 medium onion diced
  • tablespoons orange juice 
  • 0.3 cup orange sections chopped
  • 0.8 cup pecans toasted chopped
  • 0.5 teaspoon rubbed sage 
  • 0.5 teaspoon salt 
  • tablespoon sugar 
  •  sandwich bread white toasted cut into 1/2-inch pieces

Equipment

  • bowl
  • sauce pan

Directions

  1. Melt butter in a large saucepan over medium heat; add onion and celery, and saut until onion is tender. Stir in pecans and next 3 ingredients; remove from heat.
  2. Combine bread pieces and next 3 ingredients in a bowl, and add to cranberry mixture, stirring until mixture is combined. Stir in egg and orange juice.

Nutrition Facts

Calories138kcal
Protein7.09%
Fat69.04%
Carbs23.87%

Properties

Glycemic Index
44.17
Glycemic Load
4.11
Inflammation Score
-4
Nutrition Score
4.8865218188452%

Flavonoids

Cyanidin
3.03mg
Delphinidin
1.06mg
Malvidin
0.02mg
Pelargonidin
0.01mg
Peonidin
2.05mg
Catechin
0.76mg
Epigallocatechin
0.61mg
Epicatechin
0.27mg
Epigallocatechin 3-gallate
0.28mg
Eriodictyol
0.01mg
Hesperetin
2.55mg
Naringenin
1.24mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.34mg
Kaempferol
0.06mg
Myricetin
0.29mg
Quercetin
2.06mg

Nutrients percent of daily need

Calories:137.7kcal
6.88%
Fat:11.03g
16.98%
Saturated Fat:1.47g
9.19%
Carbohydrates:8.59g
2.86%
Net Carbohydrates:6.98g
2.54%
Sugar:3.79g
4.21%
Cholesterol:23.25mg
7.75%
Sodium:217.69mg
9.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.55g
5.1%
Manganese:0.53mg
26.54%
Vitamin C:7.37mg
8.93%
Vitamin B1:0.12mg
7.76%
Copper:0.15mg
7.3%
Fiber:1.61g
6.44%
Selenium:3.85µg
5.5%
Phosphorus:52.96mg
5.3%
Folate:17.31µg
4.33%
Magnesium:17.26mg
4.31%
Zinc:0.63mg
4.18%
Vitamin A:196.61IU
3.93%
Iron:0.7mg
3.89%
Vitamin B2:0.07mg
3.87%
Calcium:31.76mg
3.18%
Vitamin B6:0.06mg
2.78%
Potassium:96.04mg
2.74%
Vitamin E:0.41mg
2.72%
Vitamin B5:0.27mg
2.69%
Vitamin B3:0.48mg
2.39%
Vitamin K:1.88µg
1.79%
Source:My Recipes