Family Foods

Festive Cranberry & Nut Stuffing

Makes 12 (plus leftovers). Photo and Recipe By Sobey's

Ingredients:

• 2 tbsp (30 mL) unsalted butter
• 1 cup (250 mL) diced sweet onion
• 1 small acorn squash, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) dried savory leaves
• 1 tbsp (15 mL) chopped fresh thyme
• salt and pepper to taste
• 1 loaf day-old french bread cubed
• 1 cup (250 mL) roasted Deluxe Mixed Nuts, 50% Cashews, chopped
• 1 cup (250 mL) dried cranberries
• 1/2 cup (125 mL) chopped fresh parsley
• 2 eggs
• 1 tub (280 mL) cranberry sauce
• 1 1/2 cups (375 mL) reduced sodium chicken broth

 

Directions:

1. Preheat oven to 350°F (180°C). Melt butter in a large skillet over medium heat. Sauté onion, squash and garlic until softened, 7 to 8 min. Stir in savory and thyme and season to taste with salt and pepper. Let cool.
2. In a large bowl, combine bread cubes, nuts, cranberries, parsley and squash mixture. In another bowl, whisk together eggs, cranberry sauce and broth, pour over bread mixture, season and gently toss. Transfer to a greased baking dish and bake until top is golden brown, about 40 min.