Cranberry Walnut Stuffing is a crunchy twist on traditional Thanksgiving stuffing. Hints of dried cranberries, sautéed onion and celery, with French bread and fresh herbs makes this recipe a winner of a holiday side dish.
-French bread loaf
Add the bread to a large bowl. Sauté the diced celery, onion, minced garlic, salt, pepper, fresh herbs, and butter in the 12 inch skillet for about 7 minutes until all the vegetables are tender. Add to the bowl with the dried bread and toss.
In a separate bowl mix together the eggs and chicken stock. Pour into the bread bowl and toss again. Add the cranberries and walnuts to the bowl, tossing once more.
It can of course be microwaved if you’re looking at leftovers. Otherwise, cover with tinfoil and place in a 350F oven for about 15-20 minutes if you’ve made this ahead of time.
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