Wednesday, November 24, 2010

Cranberry Orange Stuffing


Sorry for posting this so late! It's been a crazy busy week. This stuffing is absolutely delicious and very easy to make. I adapted this from Rachel Ray's 30 Minute Meals recipe found here. Her recipe was to serve four people, but her serving size was about an ice cream scoop full. Now, I don't know about your family, but mine is all about leftovers. I wanted to make enough to feed all 6 of us and have some goodies left over. 

Keep in mind that I undercooked mine slightly so that tomorrow when we re-heat it, it won't dry out. I say cook yours about 40-45 minutes or until it's golden brown on top and no longer a soupy texture.

Cranberry Orange Stuffing
  • EVOO
  • Couple pats of butter
  • 7 ribs of celery diced , no leaf with the white chopped off
  • 1.5 medium white onions, I chopped it super fine
  • 3 bay leaves
  • S&P to taste
  • 2 cans (32 ounces) chicken stock
  • 2 eggs, beaten
  • 3 tablespoons freshly chopped thyme
  • 2.5 loaves Trader Joe's Low Fat Cranberry Orange Bread
First things first, if you can't get Trader Joe's brand cranberry orange bread then don't worry about it. I'd say 2 loaves are equivalent to about 5 large cranberry orange muffins. So 7 muffins? Yikes. I'm sorry I'm not sure how big the loaves are and I forgot to take pictures before I threw away the wrappers . . . 

Preparation & Cooking Instructions:

Preheat oven to 350 F. Chop all of your veggies, saute in a skillet over medium-low heat with the bay leaves and thyme until they've reduced in size and softened. Once the oven is heated, chop the bread and toast in the oven for 10 minutes. I had left my bread unwrapped on a baking sheet for two days to dry it out a bit, which it didn't really get dry so I had to toast it up a bit. Beat the eggs and whisk in the chicken stock/broth. In a large bowl add the veggies and bread. Ladle the stock over the bread and veggies and mix until it has soaked up a lot of moisture. I ended up not using the entire 2 cans of broth because I didn't want the mixture to be too soupy, since the bread is already much more moist than regular toasted bread. It should be moist enough where you squeeze it in your hand some of the moisture leaks out, but doesn't drip down your hand. Place mixture in casserole dish and bake at 350 F for 40-45 minutes, or until golden brown on top. Let cool and serve!