Real Recipes From Real Home Cooks ®

festive cranberry and nut stuffing

★★★★★ 1
a recipe by
Elaine Radu
Toronto, ON

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

★★★★★ 1
serves 12
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For festive cranberry and nut stuffing

  • 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
  • 1 can
    cranberry sauce
  • 1 1/2 c
    chicken broth - 35% less sodium

How To Make festive cranberry and nut stuffing

  • 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