Festive Cranberry And Nut Stuffing Recipe

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FESTIVE CRANBERRY AND NUT STUFFING

Elaine Radu

By
@bakeabunch

This recipe is perfect for anyone who is roasting a very fatty fowl, or other meat. Duck and Goose as you know is very fatty; pork roasts can be very fatty, as well. Having said that, this is my recipe of choice for Christmas dinner this year. I am preparing a goose on the barbeque. I will tweek it by deleting the salt; there is sufficient in the Chicken Broth; will also exchange the canned cranberry sauce for my own "SUGAR-FREE WHOLE BERRY, CRANBERRY SAUCE".
I pinched this recipe from Sobey's supermarket flyer


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Rating:

Serves:

12

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 Tbsp
unsalted butter
1 c
diced, sweet onion (vidalia, for instance)
1
small acorn squash, peeled and diced
2
garlic cloves, minced
1 Tbsp
dried savory leaves
1 Tbsp
chopped, fresh thyme
salt and pepper to taste
1
loaf day-old french bread
1 c
roasted, deluxe, mixed nuts, 50% cashews. chopped
1 c
dried and sweetened cranberries
1/2 c
chopped fresh parsley
2
eggs
1 can(s)
cranberry sauce
1 1/2 c
chicken broth - 35% less sodium

Directions Step-By-Step

1
Preheat oven to 350F (180C).
2
Melt butter in a large skillet over medium heat.
3
Saute onion, squash and garlic until softened, 7 to 8 mins.
4
Stir in savory and thyme and season to taste with salt and pepper. Let cool.
5
In a large bowl combine bread cubes, nuts, dried cranberries, parsley and squash mixture.
6
In another bowl, whisk together eggs, cranberry sauce, and broth.
7
Pour over bread mixture. Season and gently toss.
8
Transfer to a greased baking dish and bake until top is golden brown, about 40 mins.
9
Remove from oven and serve with your fowl or roast dish.
10
WISHING YOU AND YOUR FAMILY A VERY MERRY CHRISTMAS AND PROSPEROUS NEW YEAR.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Non-Edible or Other
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy