Festive Cranberry & Nut Stuffing

  • Prep Time 20 min
  • Total Time 1 h 10 min
  • Serves: 12 (plus leftovers)

Ingredients

  • 2 tbsp unsalted butter 30 mL
  • 1 cup diced sweet onion 250 mL
  • 1 small acorn squash, peeled and diced 0
  • 2 cloves garlic, minced 0
  • 1 tbsp dried savory leaves 15 mL
  • 1 tbsp chopped fresh thyme 15 mL
  • salt and pepper to taste
  • 1 loaf day-old French bread, cubed 0
  • 1 cup roasted Deluxe Mixed Nuts, 50% Cashews , chopped 250 mL
  • 1 cup dried cranberries 250 mL
  • 1/2 cup chopped fresh parsley 125 mL
  • 2 eggs 0
  • 1 tub cranberry sauce 280 mL
  • 1 1/2 cups reduced sodium chicken broth 375 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Melt butter in a large skillet over medium heat. Sauté onion, squash and garlic until softened, 7 to 8 min. Stir in savory and thyme and season to taste with salt and pepper. Let cool.

  • Step 2

    In a large bowl, combine bread cubes, nuts, 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 min.

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Nutrition Facts

  • Nutrition Description About 5 oz/150 g
  • Calories 300
  • Fat 10 g
  • Saturated Fat 2.5 g
  • Carbs 46 g
  • Protein 6 g
  • Cholesterol 30 mg
  • Fibre 4 g
  • Sodium 280 mg