cranberry-hazelnut & oyster stuffing
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.
prep time
30 Min
cook time
40 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 - ribs celery, diced
- 2 cloves garlic, minced
- 24 small jarred oysters drained-reserve liquor)
- 5 cups soft bread cubes (day old)
- 2 cups dried cranberries
- 1 1/2 cups chopped hazelnuts (toasted)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- - salt and pepper, to taste
- 2 cups chicken broth (more or less, depending on moistness desired)
How To Make cranberry-hazelnut & oyster stuffing
-
Step 1Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes.
-
Step 2Add oysters and the liquor. Simmer until oysters plump, about 2 minutes. Remove from heat.
-
Step 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.
-
Step 4Add chicken broth as needed for desired moistness.
-
Step 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).
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