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Cranberry Macadamia Nut Stuffing
Nb persons: 0
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Total time:
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| Ingredients | |
| 1 cup | Chopped celery |
| 1/2 cup | Chopped onion |
| 1/4 cup | margarine |
| butter, alternative | |
| 1 tsp. | Dried sage crushed |
| 1/2 tsp. | Dried thyme crushed |
| 1/4 tsp. | Pepper |
| 1/2 cup | Macadamia nuts chopped |
| 1/2 cup | Dried cranberries |
| 1/2 cup | Chicken broth |
| 1-2 tbsp. | Additional chicken broth optional |
| 2 Loaves | KING'S HAWAIIAN Original Hawaiian Sweet Round Bread cubed, (approx. 1/2 inch cubes, 6 cups) |
Preparation
Step 1
Cook celery and onion in margarine or butter in a small saucepan until tender.
Step 2
Remove from heat. Stir in sage, thyme, and pepper.
Step 3
Place dry bread cubes in a mixing bowl.
Step 4
Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
Step 5
Use mixture to stuff one six-to-eight pound turkey. Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.
Step 6
Bake the stuffing, covered, at 325°F during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.
KING'S HAWAIIAN says:
To make 6 cups dry bread cubes, cut 1 1/2 to 2 loaves of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours.
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