Zutaten für Cranberry Pecan And Sage Stuffing
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Zubereitung von Cranberry Pecan And Sage Stuffing
- Preheat oven to 375°F (190°C).
- In a large skillet or Dutch oven, melt 1/2 cup (1 stick) of butter over medium heat. Add 1 large chopped onion and 2 chopped celery stalks; sauté until softened, about 5-7 minutes.
- Add 1 teaspoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more, stirring constantly.
- Stir in 8 cups of cubed day-old bread (about 1 loaf), 1 cup fresh or frozen cranberries, 1 cup chopped pecans, and 1/2 cup chicken broth (or turkey broth for extra flavor). Adjust broth amount as needed to achieve desired moisture level (see notes).
- Gently mix until all ingredients are well combined. The stuffing should be moist, but not soggy.
- To stuff a turkey: Spoon stuffing loosely into the turkey cavity. Ensure there's enough space for the stuffing to expand during cooking.
- To bake separately: Transfer stuffing to a greased 9x13 inch baking dish. Cover with foil and bake for 50 minutes. Uncover and bake for an additional 10-15 minutes, or until golden brown and heated through.
- Let rest for 10 minutes before serving. Enjoy this delicious Maine maritime tradition!
- Note: The amount of liquid needed will vary based on the type of bread used. Start with 1/2 cup and add more as needed to reach desired consistency. Do not over saturate.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
28g
Fat
58g
Carbs
15g
