Cranberry Macadamia Stuffing
Serves 8 as a side
- 1 loaf cranberry-pecan whole grain bread with oats (I use Chibaso)
- 2 stalks celery, chopped
- 2 small shallots, chopped
- 1 stick unsalted butter
- 1 teaspoon sage
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 cup chopped macadamia nuts, chopped
- 2 cups chicken stock (more if needed)
- 2 Braeburn apples peeled, cored and diced small
To Make the Stuffing
Cut bread into small cubes and toast under the broiler until golden brown. This only takes seconds on each side, so keep a close eye on the bread. Place the bread cubes in a large bowl.
Place the macadamia nuts in a large sauté pan and gently toast until the nuts smell fragrant.
Place the butter in the pan with the nuts and melt.
Add celery, shallots, sage, poultry seasoning and salt and sauté for 3-5 minutes until softened.
Pour the mixture directly over the bread cubes and toss well.
Pour 1 cup of the chicken stock over the stuffing and toss again. Add more stock as needed so that the dressing is moist. If you are stuffing the turkey you want to add a bit less stock since the turkey will add moisture to the stuffing. However, if you are cooking the stuffing separately, you will want to add more.
Transfer dressing to a buttered baking dish and bake covered for 35 minutes at 325.
Remove cover and bake for an additional 10 -15minutes at 350, which will allow the top of the stuffing to crisp.