FESTIVE CRANBERRY AND NUT STUFFING

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Have you made this?

By Elaine Radu
@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

Rating:

★★★★★ 1 vote

Serves:

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

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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

How to Make FESTIVE CRANBERRY AND NUT STUFFING

Step-by-Step

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