Nutritional Info

Nutrition Facts

Serving Size 1 (104g)

Calories 177
Calories from Fat 18 (10%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 3.7mg 1%
Sodium 191.1mg 8%
Potassium 155.3mg 3%
Total Carbohydrate 33.3g 11%
Dietary Fiber 1.4g 6%
Sugars 6.1g
Protein 5.7g 11%

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Recipe Description
This holiday favorite makes a tasty alternative to traditional dressing. Dried cranberries add a touch of sweetness.
Prep time
25 min
Cook time
50 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1 Cup(c)  pecan halves
1/2 Cup(c)  onion, finely chopped
1 Tablespoon(T)  sage, rubbed
1 1/2 Teaspoon(t)  olive oil
1/2 Cup(c)  sweetened dried cranberries, chopped
2 1/4 Cup(c)  all purpose flour
1 Teaspoon(t)  salt
3/4 Teaspoon(t)  baking soda
1/4 Teaspoon(t)  pepper
3   large eggs
2 Cup(c)  buttermilk


Place pecans in a single layer in a shallow pan. Bake at 350 degrees F for 5 minutes, or until toasted, stirring occasionally. Coarsely chop. Saute onion and sage in hot oil in a large skillet for 5 minutes, or until onion is tender. Add cranberries and 1/2 cup water. Bring to a boil, and cook 10 minutes, or until water evaporates. Remove from heat. Combine flour and next 3 ingredients. Whisk together eggs and buttermilk. Stir in flour mixture, onion mixture and chopped pecans just until combined. Drop batter by tablespoonfuls into a hot greased skillet. Cook, in batches, over medium high heat 1 to 2 minutes on each side or until golden. Serve immediately.

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