Sun-dried Cranberry & Hazelnut Stuffing
Another favourite holiday staple, this recipe actually inspired one of our most popular Raincoast Crisp flavours. It's very West Coast - we see fields of cranberries being harvested every fall and not too far into the Fraser Valley there are miles of hazelnut orchards. If you're a fan of sausage in your stuffing, simply add 1 pound of your favourite sausage meat, cooked, drained and crumbled, before adding the stock.
Ingredients
4 tbsp butter
1/2 large onion, diced
1 cup hazelnuts, toasted and coarsely chopped
1/2 cup sun-dried cranberries
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp fresh sage, finely chopped
Sea salt and freshly ground pepper
1 lb focaccia bread, cut into 1-inch cubes
3 cups chicken stock (approx.)
Directions
In a heavy sauté pan over medium heat, melt the butter; sauté the onions until softened. Stir in the hazelnuts, cranberries, rosemary, thyme, parsley and sage; season to taste with salt and pepper. Add the bread cubes. Pour in enough stock, 1/2 cup at a time, to just moisten bread.
Stuff into the cavity of the turkey before roasting. Or, if you wish to serve it as a side dish, transfer to a casserole dish and bake in 375° F oven for 30 to 45 minutes, until the stuffing is heated through with a golden crust on top.
Makes 8 cups, enough for an 18-to 20-lb turkey.