Best Cranberry Hazelnut Stuffing Recipes

Cranberry-Hazelnut & Oyster Stuffing image

Provided by Outta Here

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

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)

Steps:

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).

Nutrition Facts : Calories 421.8, Fat 25.7, SaturatedFat 5.8, Cholesterol 90.3, Sodium 552.9, Carbohydrate 28.6, Fiber 4.7, Sugar 4.3, Protein 21.4

Cranberry-Hazelnut & Oyster Stuffing image

Provided by Mikekey *

Time 1h10m

Number Of Ingredients 11

4 Tbsp unsalted butter
1 large yellow onion, chopped
3 ribs celery, diced
2 clove garlic, minced
24 small jarred oysters drained-reserve liquor)
5 c soft bread cubes (day old)
2 c dried cranberries
1 1/2 c chopped hazelnuts (toasted)
2 Tbsp fresh thyme leaves (or 2 teaspoons dried)
salt and pepper, to taste
2 c chicken broth (more or less, depending on moistness desired)

Steps:

1. Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes.
2. Add oysters and the liquor. Simmer until oysters plump, about 2 minutes. Remove from heat.
3. 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.
4. Add chicken broth as needed for desired moistness.
5. Place in a large baking pan (one of those disposable foil turkey pans works); cover with foil and bake for 40 minutes. (or use to stuff a turkey).

CRANBERRY HAZELNUT STUFFING image

Yield 10 servings

Number Of Ingredients 14

1/2 cup dried cranberries or raisins
1/4 cup orange liqueur or orange juice
1-1/4 cups chopped celery
1-1/4 cups chopped onion
1/4 cup margarine or butter
1 teaspoon poultry seasoning
1 8-ounce package herb-seasoned stuffing mix (2 cups)
2 cups chopped peeled apple (2 apples)
1/2 pound bulk pork sausage, cooked and well drained
1 cup cooked wild rice
1/2 cup chopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

Steps:

In a small saucepan bring cranberries or raisins and orange liqueur or orange juice to boiling. Remove from heat and set aside. In a large skillet cook celery and onion in hot margarine or butter till tender. Stir in poultry seasoning; set aside. In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley. Stir in the cranberry mixture and celery-and-onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly. Season with salt and pepper. Use to stuff one 12-pound turkey. Or, bake, covered, in an ungreased 3-quart casserole in a 325° oven for 40 to 60 minutes or till heated through. Make-ahead Tips: One day ahead chop vegetables. Cook and drain pork sausage; cover and chill. Cook and chill wild rice. Chop nuts.