Stuffing/Dressing: Cranberry and Walnut Dressing

posted by Deborah 10-26-101 12:57 PM

Cranberry and Walnut Dressing

4 cups day old French bread, torn into small pieces
4 cups day old cornbread, torn into small pieces
2-4 cups chopped onions or leeks
2 cups finely stringed and chopped celery
2 cups chopped mushrooms
1/2 to 1 cup butter or olive oil or a combination
3 cups chopped walnuts or pecans, I prefer pecans
3 or 4 cups dried cranberries (i.e. Craisins)
2 teaspoons poultry seasoning (optional)
salt and pepper to taste
home made chicken broth or salt free canned as needed

Saute the onions or leeks and the celery until they begin to soften. Add the mushrooms, cook until the mushrooms give up their liquid and it evaporates. Allow to cool. Season vegetables with just a little salt and pepper. 3.Toast the nuts in the oven until just starting to brown, being careful not to allow them to burn.

In a large bowl, combine everything but the broth. Toss gently to mix, add any pan drippings you may have and then chicken broth to the texture that you prefer.

Bake this in a large pan with it a little dry at first. As the turkey or chicken gives out juice, add some of that to the stuffing, making sure to keep enough for gravy.

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