Cranberry Nut Stuffing

Today, we are picking up our free range turkey from the butcher. No butterball for us. These turkeys are wonderful. We always go to the same butcher and the turkeys have never failed me. I love making turkey, it is so easy. Wish other meals were as easy. Now the turkey is easy but I need to start on the cabbage, cranberry sauce today and also the the stuffing. I do not make a stuffing that goes into the bird it is done in a casserole dish, much easier clean up. I recommend this: (part of the my first cookbook again).

CRANBERRY NUT STUFFING

(Makes 6 servings)
Note: this is a rich, moist stuffing to be baked in a casserole, not roasted in the turkey cavity.
1/2 cup butter 125 ml
2 medium onions ,chopped 2
2 celery stalks, chopped 2
6 cups small bread cubes 1.5L
1.2 cup sliced hazelnuts 125 ml
(any chopped nuts
may be substituted)
1 1/2 tsp. poultry seasoning 7 ml
1 tsp. salt 5 ml
pepper, freshly ground
1 1/2 cups fresh or frozen 375 ml
cranberries
3 eggs, beaten 3
1 cup milk 250 ml

Sauté onion and celery in butter; stir in bread cubes, hazelnuts and seasoning. Add cranberries, tossing just to mixture. Mix lightly until all bread is moistened. Spoon into greased 6-cup (1.5L), low casserole dish, or loaf pan. Bake at 325o F (160oC) for 45 minutes.

Cranberries are still in season in December and make a popular accompaniment to the Christmas turkey. usually as a sauce or jelly. This unusual recipe puts them right in with the stuffing. The unique taste makes it an excellent dressing to be used with other types of meat as well.