Cranberry Egg Bread Stuffing

Cranberry Egg Stuffing IMAGE Author: Canadian Living Credits: Cranberry Egg Stuffing IMAGE

Use tart apples, such as Northern Spy or Granny Smith, for this delicious, fruit-accented stuffing.

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 1/3 cup butter
  • 1 onion chopped
  • 1 cup thinly sliced leek
  • 1 cup thinly sliced onion
  • 2 cloves of garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 cups day-old finely cubed egg bread
  • 12 cups day-old finely cubed Italian bread
  • 2 apples cored and chopped
  • 1 cup fresh cranberry halved
  • 1 cup dried cranberry
  • 1 cup turkey stock
  • 1 cup chicken stock
  • 1/2 cup orange juice
  • 1/4 cup minced fresh parsley

Method

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.

Nutritional facts <b>Per each of 14 servings:</b> about

  • Sodium 350 mg
  • Protein 5 g
  • Calories 208.0
  • Total fat 7 g
  • Cholesterol 35 mg
  • Saturated fat 3 g
  • Total carbohydrate 32 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Egg Bread Stuffing

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