Hazelnut Cranberry Stuffing
Doug Roese / Lakewinds Natural Foods
A fancy alternative to the usual, with the flavor of Madeira wine. 12 cups will fill a 22# bird. Make more for extra.
yield: 12 cups
Ingredients
2 cups dried craisins (dried, sweetened cranberries)
1 cup Madeira wine
2 cups hazelnuts, roasted and chopped
3 oz. bacon, chopped fine
6 tablespoons butter
2 tablespoons olive oil
1 large red onion, 1/4" chop
1 cup celery, 1/4" X 1/4"
1/2 cup parsley, minced
1 teaspoon garlic
1 tablespoon salt
1 tablespoon dry basil
1 teaspoon black pepper
2 teaspoons dried thyme
1 teaspoon dried sage
8 c. cubed day-old sourdough bread
1/2 cup chicken stock
Instructions
PREHEAT OVEN TO 350°F
Cube bread 3/4", and if too fresh, bake at 300°F for 20 minutes to dry.
Chop the craisins in smaller pieces, and simmer in Madeira till absorbed.
Roast hazelnuts for 10 minutes. Rub off some of the skin, and chop med.
In butter and olive oil, sauté the onion, then the celery for 5 minutes each.
Add garlic, salt, parsley, basil, thyme, sage and pepper. Cook 5 minutes.
Put bread in large bowl, cover with nuts. Stir chicken stock into the vegetable mix, then pour over the bread/nuts.
Mix well. Its ready to stuff into bird or place in oiled baking pan for cooking.
In bird, make sure stuffing hits 165°F. In pan, just bake for about 45 minutes.