Stuffed Cranberry Sauce Slices
Recipe: #6839
October 23, 2012
Categories: Sauce, Side Dishes, Dairy, Cheese, Fruit, Cranberry, 5 Ingredients Or Less, Christmas, Entertaining, Fall/Autumn, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Canned Fruit, Cream Cheese, Kosher Dairy more
"Saw this on Paula Deen and it couldn't be easier and delicious. A great accompaniment for upcoming Thanksgiving dinner."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (127.2 g)
- Calories 382.8
- Total Fat - 10.5 g
- Saturated Fat - 5.8 g
- Cholesterol - 35.2 mg
- Sodium - 254.2 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 0.1 g
- Sugars - 43.4 g
- Protein - 3.2 g
- Calcium - 91.9 mg
- Iron - 0.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
With a fork, mix cream cheese, mayonnaise enough to thin down the cream cheese so it will spread easily but not runny, and pecans.
Step 2
Take can of cranberry sauce from frig, open and slide out the sauce onto a large plate so it's lying on its side. Slice in half, then each half in half, then each quarter in half, so that you end up with 8 equal size slices.
Step 3
Spread some of the cream cheese mixture on each of 4 of the slices so that it's about 1/4 inch thick. Top with remaining slices. If you're not serving them immediately, cover with plastic wrap and store in the frig.
Step 4
If you don't use all of the cream cheese mixture, store it in the frig and spread it on toasted bagels for breakfast. Delish!
Tips & Variations
No special items needed.
1 Reviews
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