Need a cranberry stuffing recipe for Roulade?!
Answers: Anyone got one?
Cranberry Stuffing # 1
? 1/2 cup whole almonds ? 2 teaspoons fennel seeds ? 1/3 cup Cognac or other brandy ? 1/4 cup water ? 1 cup dried cranberries ? 2 medium shallots, minced ? 4 tablespoons unsalted butter, softened ? 2 teaspoons kosher salt, plus additional for seasoning ? Freshly ground black pepper ? 2 tablespoons fresh parsley leaves
Instruction
1.- Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature.
2.- Warm the cognac and water in a small saucepan, add the cranberries, and set aside until plump, about 10 minutes.
3.- In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the cranberry and any unabsorbed liquid with the shallot, butter, 2 teaspoons
salt and pepper, to taste, until the cranberry and nuts are coarsely chopped. Add the parsley and pulse once or twice more.
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Cranberry Stuffing # 2
? 1 cup margarine ? 3 cups sliced celery ? 2 cups chopped onions ? 2 pounds herb seasoned stuffing mix ? 3 3/4 cups Sweetened Dried Cranberries ? 6 cups Orange Juice ? 1 3/4 cups hot water ? 2 1/2 teaspoons ground ginger ? 2 teaspoons salt
Instruction
1. Melt margarine in a large skillet. Add onion and celery; cook until tender, stirring occasionally.
2. Combine celery mixture, stuffing mix and sweetened dried cranberries in a large mixing bowl.
3. Combine orange juice, water, ginger and salt in a separate mixing bowl. Add to stuffing mixture; stir until moistened.
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Cranberry Stuffing # 3
? 4 cup bread cubes ? 1 cup chicken broth ? 1/2 cup chopped onion ? 1 cup chopped celery ? 1/4 cup chopped parsley ? 1 tsp dried tarragon ? 1/2 tsp paprika ? 1/8 tsp nutmeg ? 1/2 cup cranberries chopped ? 1 cup whole water chestnuts ? 1 cup chopped apple
Instruction:
1.- In a large skillet, saute the chopped celery and onion in the chicken broth until tender. Remove from heat.
2.- In a large bowl, combine the bread cubes, chopped parsley, tarragon, paprika, nutmeg, chopped cranberries, water chestnuts and chopped apple. Stir in the sauted onion, celery and any remaining broth.
# Tip: For moister stuffing, add more chicken broth or water.
This is a nice one...enjoy!
1/2 cup dried cranberries
2 tablespoons canola oil
1/2 large onion, diced (about 1 1/2 cups)
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups)
1/3 cup lightly toasted chopped pecans
2 tablespoons fresh crumbled sage or 2 teaspoons dried
1/2 - 3/4 cups low-sodium chicken broth
Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet). Cook over low heat for about 2 to 3 minutes, remove from heat.