Stuffed Cranberry Sauce Slices

4
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"Saw this on Paula Deen and it couldn't be easier and delicious. A great accompaniment for upcoming Thanksgiving dinner."

Original recipe yields 4 servings
OK

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 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.

Related

Maito

I just fixed this for myself, did not worry about the presentation (which looks beautiful), so no need for the mayo. I used a cranberry relish and more pecans, and had it over a waffle. It made for a great breakfast.

review by:
(3 Dec 2016)