FESTIVE CRANBERRY AND NUT STUFFING
By
Elaine Radu
@bakeabunch
1
I pinched this recipe from Sobey's supermarket flyer
★★★★★ 1 vote5
Ingredients
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2 Tbspunsalted butter
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1 cdiced, sweet onion (vidalia, for instance)
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1small acorn squash, peeled and diced
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2garlic cloves, minced
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1 Tbspdried savory leaves
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1 Tbspchopped, fresh thyme
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·salt and pepper to taste
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1loaf day-old french bread
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1 croasted, deluxe, mixed nuts, 50% cashews. chopped
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1 cdried and sweetened cranberries
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1/2 cchopped fresh parsley
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2eggs
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1 can(s)cranberry sauce
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1 1/2 cchicken broth - 35% less sodium
How to Make FESTIVE CRANBERRY AND NUT STUFFING
- Preheat oven to 350F (180C).
- Melt butter in a large skillet over medium heat.
- Saute onion, squash and garlic until softened, 7 to 8 mins.
- Stir in savory and thyme and season to taste with salt and pepper. Let cool.
- In a large bowl combine bread cubes, nuts, dried cranberries, parsley and squash mixture.
- In another bowl, whisk together eggs, cranberry sauce, and broth.
- Pour over bread mixture. Season and gently toss.
- Transfer to a greased baking dish and bake until top is golden brown, about 40 mins.
- Remove from oven and serve with your fowl or roast dish.
- WISHING YOU AND YOUR FAMILY A VERY MERRY CHRISTMAS AND PROSPEROUS NEW YEAR.