Cranberry Savory Stuffing
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Summer savory is the stuffing herb of choice in Atlantic Canda.
Servings: 8 cups (2 L)
Ingredients:
-
1/2 cup (125 mL) butter
1 onion, diced
1 cup (250 mL) diced celery
2 tbsp (25 mL) chopped fresh summer savory (or 2 tsp/10 mL dried)
1/4 tsp (1 mL) each salt and pepper
10 cups (2.5 L) cubed focaccia bread
1 cup (250 mL) dried cranberries
1 cup (250 mL) turkey or sodium-reduced chicken stock (approx)
Preparation:
In large saucepan or Dutch oven, melt butter over medium heat; fry onion, celery, savory, salt and pepper until softened, about 7 minutes.
Add bread and cranberries; stir to combine. Add stock, 1/2 cup (125 mL) at a time, until absorbed. Reduce heat to medium-low; cook, stirring occasionally and adding up to 1/4 cup (50 mL) more stock if bread becomes dry, until flavours are blended, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
Add bread and cranberries; stir to combine. Add stock, 1/2 cup (125 mL) at a time, until absorbed. Reduce heat to medium-low; cook, stirring occasionally and adding up to 1/4 cup (50 mL) more stock if bread becomes dry, until flavours are blended, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
Tags:
Stuffings and Fillings; Cheese/Other Dairy; Vegetables; Fruits; Fry; Make-Ahead; Thanksgiving;
Source
Canadian Living Magazine: October 2007
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