Apple Cranberry Stuffing

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this recipe is great. the stuffing is excellent. i left out the bell pepper and only did 1/2 an onion, also substituted cornbread for the hawaiian sweet bread. everyone loved this last year at thanksgiving and my friend bought me all the ingredients to make it again this year. definitely make this sometime, you will enjoy!

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This is the 3rd Thanksgiving I have made this dressing. My family absolutely loves it, and it is requested! I double the recipe and make a double batch of traditional as I am cooking for at least 30. I always get rave reviews, and will pass this one down to my girls (no peppers though Thanks Paula!!

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I wasn't sure how much I'd like this recipe because bell pepper and cranberries just didn't seem like they'd mix, but I'm so glad I made it! I did a trial run last week and the only thing I'll be doing differently on Thanksgiving will be to use a little less Bell Pepper. It is a strong flavor and you can taste it, even when there's no actual pieces of the pepper in the bite. Smells delicious and the mix of onion and cranberries makes this stuffing interesting and tasty, not at all bland and boring like some stuffings! It's also nice to have a little color on the table!

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I was a little wary about making this based upon some of the negative reviews... but I'm glad I did because its really a matter of taste and preference.. This is the sweet and savory combination that I was looking for.. ESPECIALLY topped with some homemade turkey gravy. YUM!

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Made the stuffing according to the directions but with two changes: left out the green pepper and added about 1/2 tsp. poultry seasoning. Both my husband and I loved it! Next time I make it, and there will be a next time, I am going to add some kind of chopped up nuts. Thanks for a great stuffing recipe Paula!

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I made this stuffing for my family's Christmas Eve dinner. It is a very different flavor from the usual savory stuffing and my family said it went well with the ham. (I don't eat pork.
It makes a really wet stuffing, even after baking for 40 minutes. Next time I make it, I'll toast the bread a little longer to dry it out a bit more, and add two eggs instead of three.
This one is a keeper.

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My family loved the change of pace this stuffing offered. I did add additional chicken broth, since we like our stuffing on the moist side. I'll definately make this again.

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YUMMY!! I didn't know what to expect but I loved it. What a different change from the traditional sage and onion stuffing. I am haveing a fish and fowl night soon (brook trout caught in Upper Michigan and pheasant from western Minnesota and South Dakota and this dish will absolutely be one of the sides. I don't think I would make it all the time in place of the traditional, but I sure would with a ham or other pork meal. A delicious change of pace. Thank you Paula for another great dish!! :

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I think this might be the best stuffing ever! Sweet and savory, fabulous!

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I made this and a traditional stuffing for Thanksgiving. This one got RAVE reviews so I don't understand the problem everybody else had with theirs. Even my dad who normally doesn't like "fruit" or "sweet" hardy items liked it. On top of flavor, it looked so pretty and really added some color to the normal mundane boring brown, brown, and more brown items on Thanksgiving!! I think the key is "size" of the onion, pepper and apples here. I used a relatively small pepper, a smaller size onion, and 1 medium size apple all chopped very small, not big chunks . (Maybe it was just all of our apples here, but they were huge so one was plenty. Maybe portion sizes on this recipe would have been good instead of just, "one of" these and "one of" those. It had great flavor though, was a nice change, and tasted delicious!! Don't be afraid to try it and if you're worried, try a 1/2 batch.