Cranberryraisinwalnut Stuffing Food

CRANBERRY AND WALNUT STUFFING

Steps:

• Preheat oven to 350°F.
• Place bread cubes, walnuts and cranberries in large bowl and set aside.
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
• Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.

CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Combine the bread, cranberries, raisins, and walnuts in a large bowl. Whisk together the brown sugar and butter in a separate bowl; season with cinnamon, nutmeg, and salt; stir into the bread cubes until evenly distributed. Spread the mixture into the prepared dish.
• Bake in the preheated oven until crisp on top, 45 to 60 minutes.

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400ºF. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

TOASTED WALNUT AND CRANBERRY STUFFING

Steps:

• Bring water, berries and margarine to boil in large saucepan.
• Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff with fork. Stir in nuts.

CRANBERRY,RAISIN,WALNUT STUFFING

Steps:

• 1. cube all loaves of bread and add to a very large bowl- I use my mother in laws bread bowl.As I add each loaf that is cubed to the bowl -I sprinkle the poultry seasoning over it to cover- lightly
• 2. cube the celery add to bowl and mix cubed celery and add to bowl and mix
• 3. dice onions add to bowl and mix
• 4. at this point I separate the stuffing mix into 2 smaller bowls.I butter or spray 2 9x13 pans in preparation to adding the stuffing. I one pan I put one batch of the stuffing and add stock to dampen,cube ~1/4 cup of butter on top and cover with foil- put aside
• 5. with the other half of the stuffing I add the cranberries, walnuts and raisins-mix well and then add to the 2nd pan. Dampen with stock-add butter and cover with foil.
• 6. Bake in oven-350` for about 30-40 minutes or until heated through-enjoy

CRANBERRY NUT STUFFING

Steps:

• In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix. , In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole. , Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.

CRANBERRY-WALNUT STUFFING

Steps:

• Prepare stuffing mix according to package directions, adding cranberries and walnuts with the stuffing mix.