Cranberry Macadamia Nut Stuffing

  • Yield 6 to 8 servings
  • Prep 20 mins
  • Cook 30 mins

A perfect toasted bread stuffing to serve with roast turkey or pork.



6 cups (approx. 2 loaves) King's Hawaiian Original Round Bread, cubed*
1 cup chopped celery
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/2 cup macadamia nuts, chopped
1/2 cup dried cranberries
1/2 cup chicken broth
1 to 2 tablespoon additional chicken broth (optional)


  1. Cook celery and onion in margarine or butter in a small saucepan until tender.
  2. Remove from heat. Stir in sage, thyme, and pepper.
  3. Place dry bread cubes in a mixing bowl.
  4. Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
  5. Use mixture to stuff one six-to-eight pound turkey. Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.
  6. Bake the stuffing, covered, at 325F during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.

Tip: To make 6 cups dry bread cubes, cut 1 1/2 to 2 loaves of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours. 



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