Preparation Info

Cranberry Stuffing with Dried Fruit

Ingredients

  • 1 1/2 cups chicken or vegetable stock
  • 8 Tablespoons butter
  • 3/4 cups Stonewall Kitchen New England Cranberry Relish or Apple Cranberry Chutney
  • 1 pound toasted bread cubes
  • 1 cup celery, diced and sautéed
  • 1 cup onion, diced and sautéed
  • 1 cup dried fruit (a combination of cherries, diced apricots, chopped dates, apples, raisins)
  • 1/2 cup toasted pecans or walnuts, chopped (optional)
  • 1/4 cup fresh parsley, minced
  • 1/8 teaspoon dry sage or 1/4 teaspoon fresh sage
  • Salt and pepper to taste

Directions

  1. Warm chicken/vegetable stock and butter in a saucepan.
  2. Add relish or chutney and stir until melted.
  3. Toss all other ingredients together in a large bowl.
  4. Gradually add liquid and stir until stuffing is lightly moist but not packed together.
  5. Turn mix into a shallow buttered baking dish and bake at 350 degrees F until top is crispy and heated through and serve as a side dish or use to stuff boneless pork roast, chicken, turkey, or butterflied pork chops.

Stonewall Kitchen Ingredients

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Apple Cranberry Chutney

Apple Cranberry Chutney

$6.50
Item: 130801
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