Beef Stuffing with Apples & Cranberries
Bring the beef to the holiday table with this savory, sweet and tart beef stuffing with apples and cranberries. A perfect side or main dish.
Cook Time: 1 hrs 15 mins
Servings: 12
Ingredients: 12
Ingredients
Preparation
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Step 1
Combine Ground Beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon rubbed sage, 1/2 teaspoon salt and crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove beef mixture from skillet with slotted spoon into large bowl; set aside.
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Step 2
Preheat oven to 350°F. In same skillet, heat butter on medium heat until hot. Add leeks, cook and stir 5 minutes. Add leeks to beef mixture. Stir in bread cubes, broth, apples, cranberries, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1-1/2 teaspoons rubbed sage and remaining 1 teaspoon salt to beef mixture.
Cooking Tip: You may substitute a fresh baguette, cubed and toasted, for unseasoned dried bread cubes.
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Step 3
Spray 9 x 13-inch baking dish with cooking spray. Place beef mixture into prepared dish; cover with aluminum foil. Bake in 350°F oven 30 to 40 minutes until heated through.
Cooking Tip: For a drier stuffing, bake covered 30 to 40 minutes, then bake uncovered 10 to 15 minutes until top of stuffing is crisp.
Nutrition Information
291 Calories
3g SAT FAT
15g PROTEIN
3 mg IRON
3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 291 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 2 g Monounsaturated Fat;) 41 mg Cholesterol; 971 mg Sodium; 43 g Total Carbohydrate; 2.9 g Dietary Fiber; 15 g Protein; 3 mg Iron; 4.7 mg NE Niacin; 0.3 mg Vitamin B6; 1.1 mcg Vitamin B12; 3 mg Zinc; 25.2 mcg Selenium; 46.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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