Cranberry Egg Stuffing
Stacy Bodnar
ingredients
- 1/3 cup butter
- 1 large onion chopped
- 1 cup thinly sliced leeks or onions
- 2 cloves garlic, minced
- 1 tsp sage
- 1 tsp thyme
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 cups day old cubed egg bread or Italian bread
- 2 apples cored and chopped (Northern Spy or Granny Smith)
- 1 cup fresh cranberries
- 1 cup dried cranberries
- 1 cup chicken stock
- 1/2 cup orange juice
- 1/4 cup minced fresh parsley
directions
- 1
In large skillet melt butter over medium heat; fry onion, garlic, thyme, sage and ginger, salt and pepper stirring occasionally until light golden brown about 10 minutes. In a large bowl, toss together onion mixture, bread cubes, apples, cranberries, stock, orange juice and parsley. Transfer to 9 x 13 glass baking dish, cover and foil. This stuffing can be made ahead and refridgerated for 24 hours.
- 2
Bake in 400 degree oven for 20 minutes. Uncover and bake until crisp and golden 15 minutes.
Source: Canadian Living
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