Cranberry-Hazelnut & Oyster Stuffing

Mikekey *


A delicious change from that ordinary onion and celery stuffing at Thanksgiving. I give times for baking in a pan, but may be used to stuff the turkey. This is another recipe from the Chamber of Commerce Cranberry cookbook, from the Washington Coast. Sub fresh sage leaves for the thyme, if desired.

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30 Min
40 Min


4 Tbsp
unsalted butter
1 large
yellow onion, chopped
ribs celery, diced
2 clove
garlic, minced
24 small
jarred oysters drained-reserve liquor)
5 c
soft bread cubes (day old)
2 c
dried cranberries
1 1/2 c
chopped hazelnuts (toasted)
2 Tbsp
fresh thyme leaves (or 2 teaspoons dried)
salt and pepper, to taste
2 c
chicken broth (more or less, depending on moistness desired)


1Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes.
2Add oysters and the liquor. Simmer until oysters plump, about 2 minutes. Remove from heat.
3Toss bread cubes, cranberries, hazelnuts and thyme together in a large mixing bowl. Add oyster mixture, stirring gently. Season to taste with salt and pepper.
4Add chicken broth as needed for desired moistness.
5Place in a large baking pan (one of those disposable foil turkey pans works); cover with foil and bake for 40 minutes. (or use to stuff a turkey).

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Hashtag: #stuffing