CRANBERRY-HAZELNUT & OYSTER STUFFING
A delicious change from that ordinary onion and celery stuffing at Thanksgiving. This is another recipe from the Chamber of Commerce Cranberry cookbook, from the Washington Coast.
Provided by Outta Here
Categories Thanksgiving
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes.
- Add oyster and the liquor. Simmer until oysters plump, about 2 minutes.
- Remove from heat.
- 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.
- Add chicken broth as needed for desired moistness.
- Bake wrapped in foil for 40 minutes at 350°F (or use to stuff a turkey).
Nutrition Facts : Calories 421.8, Fat 25.7, SaturatedFat 5.8, Cholesterol 90.3, Sodium 552.9, Carbohydrate 28.6, Fiber 4.7, Sugar 4.3, Protein 21.4
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