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Recipe Detail Page
Cranberry Herb Stuffing
Autumn 2012
A classic herb bread stuffing with the tang of fresh cranberries complements the Cider-Brined Crown Roast of Pork beautifully.
Serves 8 to 10
2 tbsp (30 mL) butter or vegetable oil
3 stalks celery, sliced
2 onions, chopped
Salt and freshly ground pepper
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh sage
2 tsp (10 mL) chopped fresh thyme
½ cup (125 mL) chicken or vegetable stock or apple cider (approx.)
10 cups (2.5 L) cubed day-old bread, about 1 lb (500 g)
1½ cups (375 mL) fresh or frozen cranberries (thawed if frozen), chopped
¼ cup (60 mL) chopped fresh parsley
1 Melt butter in a skillet over medium heat. Add celery, onions and ½ tsp (2 mL) each of salt and pepper, and sauté for 8 minutes or until very soft and just starting to brown. Add garlic, sage and thyme, and sauté for 2 minutes or until onions are lightly browned.
2 Pour in ¼ cup (60 mL) of the stock and scrape up brown bits. Transfer to a large bowl and mix with bread, cranberries and parsley. Toss to combine. Add more stock to moisten stuffing (when you squeeze it, a handful should just hold together). Season with salt and pepper to taste. Place in a buttered shallow 10-cup (2.5-L) baking dish, cover with foil and set aside in the refrigerator.
3 Preheat oven to 350°F (180°C).
4 Bake stuffing (beside roast or on rack above roast) for about 30 minutes or until hot in the centre. Uncover stuffing and bake for 5 to 10 minutes longer or until golden and crispy on top.
Serves 8 to 10
