This recipe is taken from the 1981 Milk Calendar. Cranberries are still in season in December and make a popular accompaniment to the Christmas turkey, usually as a sauce or jelly. This unusual recipe puts them right in with the stuffing. The unique taste makes it an excellent dressing to be used with other types of meat as well.
- Prep: 15 min
- Cooking: 45 min
- 1/2 cup (125 mL) butter
- 2 medium onions chopped
- 2 celery stalks chopped
- 6 cups (1.5 L) bread cubed
- 1/2 cup (125 mL) hazelnuts roasted and sliced (any chopped nuts may be substituted)
- 1 1/2 tsp (7 mL) poultry seasoning
- 1 tsp (5 mL) salt
- Freshly ground pepper to taste
- 1 1/2 cups (375 mL) fresh or frozen cranberries
- 3 eggs
- 1 cup (250 mL) Milk
Sauté onion and celery in butter; stir in bread cubes, hazelnuts and seasoning. Add cranberries, tossing just to mix.
Combine eggs and milk; pour over bread mixture. Mix lightly until all bread is moistened. Spoon into greased 6-cup (1.5 L), low casserole dish, or loaf pan.
Bake at 325 °F (160 °C) for 45 min.
Note: This is a rich, moist stuffing to be baked in a casserole, not roasted in the turkey cavity.
Top 5 Nutrients
|Calcium:||14 % / 150 mg|
|Vitamin B12:||27 %|
|Vitamin E:||27 %|