Cranberry-Hazelnut & Oyster Stuffing
Recipe: #2745
November 18, 2011
Categories: Side Dishes, Cranberry, Celery Onions, Christmas, Thanksgiving, Oven Bake, more
"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 is 9 servings
Ingredients
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 by Step Method
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
No special items needed.
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