Cranberry, Sage and Feta Stuffing

Cranberry, Sage and Feta Stuffing

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Often referred to as a “dressing”, this delicious savoury side dish can also be made into individual “stuffing balls”.

  • Recipe serves6 to 8
  • Preparation time10 minutes
  • Cooking time40 minutes


  • 80g butter
  • 1 onion, finely diced
  • 1 stalk celery, finely diced
  • 2 cups breadcrumbs
  • 10ml Robertsons Sage
  • 1 KNORR Chicken Stock Pot, dissolved in 250ml boiling water
  • 125ml dried cranberries, roughly chopped
  • 2 eggs
  • Zest of 1 orange, finely chopped
  • 80g feta cheese (1 round), crumbled


  • Preheat oven to 180C
  • Melt butter in a pan and gently sauté the onion and celery until soft but with no colour
  • Remove the pan from the heat then stir in the breadcrumbs, sage, KNORR Chicken Stock Pot which has been dissolved in the boiling water, cranberries, eggs, orange zest and feta cheese
  • Mix until well combined, season with salt and pepper to taste, then transfer into a greased oven proof casserole dish
  • Bake in a preheated oven at 180C for 35 minutes or until golden brown on top