Cranberry Walnut Stuffing
Cranberry Walnut Stuffing is a dairy free, lacto ovo vegetarian, and vegan main course. One serving contains 686 calories, 25g of protein, and 18g of fat. This recipe serves 6. For $1.89 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. Many people made this recipe, and 226 would say it hit the spot. Head to the store and pick up fresh sage, carrots, whole wheat bread, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Faux Martha. With a spoonacular score of 97%, this dish is tremendous. Similar recipes are Cranberry and Walnut Stuffing, Cranberry-Walnut Stuffing, and Cranberry Walnut Stuffing.
Servings: 6
Ingredients:
3 c. cranberry walnut bread, diced into 1/2" cubes
2 carrots, diced
2 celery stalks, diced
1/2 c. dried cranberries
1 1/2 tbsp. fresh sage, finely chopped
1 tbsp. fresh thyme
1 clove garlic, finely minced
3 stalks kale, chopped
2 tbsp. olive oil
salt and pepper, to taste
2 c. stock
1 sweet onion, diced
1/2 c. walnuts, lightly chopped
2 c. wheat bread, diced into 1/2 " cubes
Equipment:
oven
frying pan
Cooking instruction summary:
Cut up bread and allow to dry out on the counter for at least 24 hours or bake in the oven at 300 degrees for about 20 minutes, or until hardened.Prepare vegetables. In a large saut pan, heat olive oil. Add in onion, carrots, celery, and garlic. Cook on medium heat for about 8 minutes. Meanwhile, preheat oven to 375 degrees.Into a 10" x 8" pan (or something similar), add bread, cooked vegetables, kale, cranberries, walnuts, fresh herbs, salt, and pepper. Stir together until evenly combined. Pour stock over stuffing and stir again to evenly coat. Drizzle the top with olive oil.Bake for 30 minutes until golden (or use as stuffing for the turkey). Serve warm.
Step by step:
1. Cut up bread and allow to dry out on the counter for at least 24 hours or bake in the oven at 300 degrees for about 20 minutes, or until hardened.Prepare vegetables. In a large saut pan, heat olive oil.
2. Add in onion, carrots, celery, and garlic. Cook on medium heat for about 8 minutes. Meanwhile, preheat oven to 375 degrees.Into a 10" x 8" pan (or something similar), add bread, cooked vegetables, kale, cranberries, walnuts, fresh herbs, salt, and pepper. Stir together until evenly combined.
3. Pour stock over stuffing and stir again to evenly coat.
4. Drizzle the top with olive oil.
5. Bake for 30 minutes until golden (or use as stuffing for the turkey).
6. Serve warm.
Nutrition Information:
covered percent of daily need
