Cranberry Apple Stuffing
Cranberry Apple Stuffing - an easy delicious simple stuffing recipe that can be baked in a casserole dish and served with roast chicken, turkey or pork.
Everyone in our family loves a turkey dinner and we don't need any special occasion as an excuse to roast a whole bird. We often have what we call "Casual Turkey" night which is roast turkey, Savoury Stuffing, gravy and French Fries; a pure comfort food meal if there ever was one.
We don't always roast a whole turkey though, and as often as not, we simply roast a turkey breast and serve it with Cranberry Apple Stuffing and Cranberry Apple Sauce; a meal that is easily prepared in half the time as a more traditional roast turkey dinner.
The very simple recipe for the Cranberry Apple Sauce is also posted this morning.
Cranberry Apple Stuffing
Cranberry Apple Stuffing - an easy delicious simple stuffing recipe that can be baked in a casserole dish and served with roast chicken, turkey or pork.
Ingredients
- 3 tablespoon extra virgin olive oil
- 3 cloves chopped garlic
- 6 cups crusty French or Italian bread cut in small cubes
- 3 tablespoon dry oregano
- ½ teaspoon dry sage
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground black pepper
- Salt to season
- 1 cup fresh or frozen cranberries
- 2 small apples peeled and diced
- ¼ cup melted butter
- 1 cup chicken or turkey stock
Instructions
Sauté garlic in olive oil and add to remaining ingredients. Toss together well and use as a stuffing for chicken, turkey or a loin roast of pork.
You can also cook it in a covered casserole at 300 degrees F for about ½ hour.
Nutrition Information
Serving Size
Amount Per Serving Unsaturated Fat 0g
My husband and I love turkey but not the dark meat. I would love to just roast a turkey brest but don't have a clue how to do that. Could you cover that in your next related posting? Thanks -- love your site!
I just season it, open roast it and use a meat thermometer to take it to 180 degrees. Remove from oven and let rest for 10 minutes before carving.
Sometimes I buy a whole breast and carefully remove the breast bone with a sharp fillet knife, being careful not to break the skin. I then stuff the middle of the breast with your favorite stuffing and tie the whole thing up with butcher string and roast until the center hits 180 degrees F on your trusty meat thermometer. Again let it reast for 10 minutes before carving.
Thanks!