Festive Cranberry & Nut Stuffing
Prep Time
Serves
Cooking Mode
2 tbsp unsalted butter
1 cup diced sweet onion
1 small acorn squash, peeled and diced
2 cloves garlic, minced
1 tbsp dried savory leaves
1 tbsp chopped fresh thyme
salt and pepper to taste
1 loaf day-old French bread, cubed
1 cup roasted Deluxe Mixed Nuts, 50% Cashews, chopped
1 cup dried cranberries
½ cup chopped fresh parsley
2 eggs
1 tub cranberry sauce
1 ½ cups reduced sodium chicken broth
2 tbsp unsalted butter
1 cup diced sweet onion
1 small acorn squash, peeled and diced
2 cloves garlic, minced
1 tbsp dried savory leaves
1 tbsp chopped fresh thyme
salt and pepper to taste
1 loaf day-old French bread, cubed
1 cup roasted Deluxe Mixed Nuts, 50% Cashews, chopped
1 cup dried cranberries
½ cup chopped fresh parsley
2 eggs
1 tub cranberry sauce
1 ½ cups reduced sodium chicken broth
Directions
1Preheat 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.
2In 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.
Disclaimer
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Personal Note
Personal Note
