Prep 30 mins
Cook 40 mins
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.
- 4 tablespoons butter
- 1 large onion, chopped
- 3 celery ribs, diced
- 2 garlic cloves, minced
- 2 dozen oysters, small, shucked (reserve liquor)
- 5 cups soft bread cubes
- 2 cups dried cranberries (Craisins)
- 1 1⁄2 cups hazelnuts, chopped and toasted
- 2 tablespoons fresh thyme leaves (or substitute chopped fresh sage leaves)
- salt and pepper, to taste
- 2 cups chicken broth (more or less, depending on moistness desired)
- 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).