Cranberry Egg Bread Stuffing
Use tart apples, such as Northern Spy or Granny Smith, for this delicious, fruit-accented stuffing.
Servings: 12 to 14 servings or 12 cups (3 L)
Ingredients:
| Nutritional Info | |
| Per each of 14 servings: about | - |
| cal | 208 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 32 g |
| fibre | 3 g |
| chol | 35 mg |
| sodium | 350 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 6% |
| vit C | 12% |
| folate | 19% |
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1/3 cup (75 mL) butter
1 large onion, chopped
1 cup (250 mL) thinly sliced leeks or onions
2 cloves garlic, minced
1 tsp (5 mL) each dried thyme and sage
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) each salt and pepper
12 cups (3 L) day-old finely cubed egg bread or Italian bread
2 apples, cored and chopped
1 cup (250 mL) fresh cranberries, halved
1 cup (250 mL) dried cranberries
1 cup (250 mL) Turkey Stock or chicken stock
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) minced fresh parsley
Preparation:
In large skillet, melt butter over medium heat; fry onion, leeks, garlic, thyme, sage, ginger, salt and pepper, stirring occasionally, until light golden, about 10 minutes.
In large bowl, toss together onion mixture, bread cubes, apples, fresh and dried cranberries, stock, orange juice and parsley. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until crisp and golden, about 10 minutes.
Additional Information
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Tip: To make dry bread cubes, cut fresh bread into cubes and toast on large rimmed baking sheet in 300°F (150°C) oven, stirring occasionally, for about 15 minutes.
Source
Canadian Living Magazine: December 2004
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