CRANBERRY-HAZELNUT & OYSTER STUFFING

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