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Cranberry-Hazelnut & Oyster Stuffing

Created by Mikekey on November 18, 2011

2 cups dried cranberries ( Craisins)
1 1/2 cups hazelnuts, chopped and toasted
2 tablespoons fresh thyme leaves ( or 2 teaspoons dried thyme; (may substitute chopped fresh sage leaves))
Salt and pepper, to taste
2 cups chicken broth ( more or less, depending on moistness desired)

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).