Cranberry-Hazelnut & Oyster Stuffing

9
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"A delicious change from that ordinary onion and celery stuffing at Thanksgiving. I give times for baking in foil, but may be used to stuff the turkey. This is another recipe from the Chamber of Commerce Cranberry cookbook, from the Washington Coast."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (828.7 g)
  • Calories 1047.8
  • Total Fat - 49.7 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 116.9 mg
  • Sodium - 2773.9 mg
  • Total Carbohydrate - 71.1 g
  • Dietary Fiber - 5.7 g
  • Sugars - 41.4 g
  • Protein - 82.1 g
  • Calcium - 686.1 mg
  • Iron - 3.7 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes

Step 2

Add oysters and the liquor. Simmer until oysters plump, about 2 minutes. Remove from heat.

Step 3

Toss bread cubes, cranberries, hazelnuts and thyme together in a large mixing bowl. Add oyster mixture, stirring gently. Season to taste with salt and pepper.

Step 4

Add chicken broth as needed for desired moistness.

Step 5

Place in a large baking pan (one of those disposable foil turkey pans works); cover with foil and bake for 40 minutes. (or use to stuff a turkey).

Tips & Variations


No special items needed.

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