Cod and Cranberry Stuffing Bake #CranberryWeek

Cranberry studded stuffing topped with a cod fillet in individual little casseroles make an adorable presentation for a holiday meal.

It is a Cranberry Celebration today.......

Christie of  A Kitchen Hoor's Adventures invited those of us who would like to join her to share a couple of recipes featuring cranberries.  We all posted on Monday when I shared a Cranberry Orange Chicken recipe.  

We are back today and since it is Friday, I wanted to share a fish recipe with you.  Let's take a look at what the others are sharing today.......

• Cod and Cranberry Stuffing Bake from A Day in the Life on the Farm
• Cranberry Apple Cider from Hezzi-D's Books and Cooks
• Cranberry Lemon Bars from Cheesecurd In Paradise
• Cranberry Orange Oat Muffins from A Kitchen Hoor's Adventures
• Cranberry Pani Puri/Vampire Blood Pani Puri from Magical Ingredients
• Cranberry Vinaigrette from Karen's Kitchen Stories
• Festive Cranberry Tart from Art of Natural Living
• Cranberry Turkey Meatballs from Palatable Pastime

I love adding fruit to my stuffing.  I start with preseasoned croutons but make them my own by adding fresh and dried vegetables and fruits.  For the stuffing I'm sharing today I used dried cranberries in honor of the Cranberry Week celebration.

Stuffing is not just for Thanksgiving.  Our youngest daughter LOVES stuffing so I like to surprise her with it every so often.  In addition to topping it with Cod or other white flaky fish fillets, you can also top it with Pork and Gravy or even Top it with an Egg.

Entrees, Fish, Stuffing, Casseroles, Cranberries

Entrees, Fish

American

Yield: 3 servings

Author: Wendy Klik

Cod and Cranberry Stuffing Bake

Cranberry studded stuffing topped with a cod fillet in individual little casseroles make an adorable presentation for a holiday meal.

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients

• 1 small stalk celery, chopped
• 1 small onion, chopped
• 2 T. butter
• 1/4 c. dried cranberries
• 1 c. seasoned stuffing croutons
• 1/2 c. chicken stock
• salt and pepper, to taste
• 3 (4 oz) cod fillets

Instructions

1. Melt the butter in a skillet over med high heat. Add the celery and onions, season with salt and pepper and cook until onions are translucent. Stir in the cranberries.
2. Add the broth and bring to a boil, scraping up any browned bits stuck to the bottom of the pan. Remove from heat and stir in the croutons.
3. Divide the stuffing into 3 individual ramekins. Top with a cod fillet, season with salt and pepper and bake in a preheated 350* oven or about half an hour, until the fish is flaky.

Nutrition Facts

Calories

303.61

Fat (grams)

10.1 g

Sat. Fat (grams)

5.39 g

Carbs (grams)

19.48 g

Fiber (grams)

1.54 g

Net carbs

17.95 g

Sugar (grams)

9.04 g

Protein (grams)

32.88 g

Sodium (milligrams)

350.24 mg

Cholesterol (grams)

94.65 mg

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