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