Paula Deen's Thanksgiving Feast

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Stuffed cranberry sauce
Alan Richardson

Stuffed Cranberry Sauce

Makes 14 to 16 servings
Prep time: 15 minutes
Total time: 15 minutes

Ingredients
1 container (8 ounces) whipped cream cheese
2 tablespoons mayonnaise
1/2 cup finely chopped pecans
2 cans (1 pound each) jellied cranberry sauce, chilled

Directions
1. In a medium bowl, beat together cream cheese and mayonnaise until creamy. Stir in nuts.
2. Remove lids from cranberry sauce cans, run a knife around the inside of cans to loosen sauce, and slide whole cranberry sauce from each onto a cutting board. Cut into 7 to 8 round slices per can.
3. Spread cream cheese mixture on half of the slices and top with remaining slices to make sandwiches.
4. Transfer to a serving platter, cover tightly with plastic wrap and chill until ready to serve (up to 5 hours).

Nutrition facts per 1/2-sandwich serving:
Calories: 215
Total fat: 10.5g
Saturated fat: 4g
Sodium: 118mg
Carbohydrate: 31g
Calcium: 7mg
Cholesterol: 19mg
Protein: 1g
Fiber: 1g

Click here for the inside scoop on Thanksgiving at the Deen house


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