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Cranberry & Sage Stuffing

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  • Author: Samantha Gowing
  • Total Time: 1 hour 30 minutes
  • Yield: About 4 cups 1x
  • Diet: Gluten Free


This festive stuffing can be used all year and is not just for Christmas. If you don’t want to roast a whole turkey, perhaps bake or BBQ turkey breasts, or roll a large, boneless turkey buffet breast filled with stuffing and bake as directed per kilo of meat.


Units Scale

2 tablespoons macadamia oil
2 cloves garlic, peeled, crushed
1 onion, peeled, finely chopped
200 grams lean chicken mince
3 cups fresh breadcrumbs
Â1/4 cup fresh sage leaves, torn
1 cup dried cranberries
1 orange, juice and zest
50g butter, cubed


1. In a large fry pan, heat oil over a medium heat.
2. Add onions and garlic and cook 8-10 minutes until transparent.
3. Remove from the heat, allow to cool
4.In a food processor, add turkey or chicken mince, cooled onions and garlic breadcrumbs, sage, cranberries, orange juice and zest, and butter.
5. Pulse until well combined. Stuff turkey or chicken.
6. Roll excess stuffing into meatballs or meatloaf and freeze for another time.
7. Alternately, bake stuffing in a lined loaf tin for about 1 hour, cover with foil if drying out or burning on top.


This stuffing recipe can be frozen for up to 3 months.

  • Prep Time: 30
  • Cook Time: 60
  • Category: Christmas
  • Method: Easy
  • Cuisine: Christmas

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