This recipe for Wildflower Cranberry Walnut Stuffing was provided courtesy of Wildflower Bread Company in Arizona.
Ingredients:
- 2 Tablespoons vegetable oil
- 3 cups celery, chopped with the leaves
- 2 cups yellow onion, chopped
- 1 loaf of Wildflower Cranberry Walnut bread, cut into 1/4"-1/2" cubes (see note below)
- 1 cup dried cranberries
- 1 teaspoon salt
- 1 teaspoon fresh thyme leaves
- Fresh ground black pepper, to taste
- 3/4 cup chicken stock, cooled
- 1 cup Port wine, reduced by 1/2 and cooled
Preparation:
1. Heat the oil in a large pan. Saute the celery and the onion over low heat until soft, about 10 minutes. Remove pan from heat.
2. Add bread cubes and toss gently.
3. Sprinkle with salt, pepper, and thyme.
4. Add the chicken stock and reduced Port wine and toss until well blended.
5. Stuff your Thanksgiving Turkey and cook according to size and weight of bird.
6. If you prefer, you may bake stuffing in a pan, loosely covered, for 45 minutes.
2. Add bread cubes and toss gently.
3. Sprinkle with salt, pepper, and thyme.
4. Add the chicken stock and reduced Port wine and toss until well blended.
5. Stuff your Thanksgiving Turkey and cook according to size and weight of bird.
6. If you prefer, you may bake stuffing in a pan, loosely covered, for 45 minutes.
Note: This recipe is best if the bread cubes are stale. To stale the bread, cut as directed and leave uncovered on a cookie sheet overnight. If you would like to stale the bread more quickly, cut as directed and bake at 350° for approximately 20 minutes, or until hard.
