Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
Cook on Low until wild rice has softened and split, at least 40 more minutes.
To prepare stuffing:
Heat butter in a
Preheat oven to 325 degrees F.
Wash and drain cranberries.
Mix cranberries, walnuts and brown sugar.
Combine egg, sugar, butter and flour.
Beat well.
Spread on top of cranberry/walnut mixture.
Bake 45-50 minutes.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
Bring 1 cup water, cranberries & margarine (butter) to a boil.
Stir in stuffing mix, cover, remove from heat, let stand 5 minutes.
Fluff with a fork and stir in walnuts.
If you wish sprinkle some fresh chopped parsley over top.
That's it - Serve.
Melt butter in a large skillet.
Saute mushrooms, celery, nuts and onion for about 5 minutes (until tender and golden brown). Add salt, stuffing mix, parsley and cranberry sauce; blend well. Use to stuff turkey, chickens or your favorite vegetable.
Yields enough for a 6-pound turkey or two 4-pound chickens.
dd the turkey and the stuffing and mix to combine. In
Heat saute pan and add butter and saute the onions until golden.
Add the waltnuts to soften slightly then add the apples and craisins.
Put breadcrumbs in a large bowl and pour onion mixture over the bread crumbs. Add the sage, scallions, parsley and mix well.
Spread mixture into a 9x13 pan and add just enough stock to get your stuffing to the desired moisture level.
bake at 350 for about an hour or until done.
To Make Cranberry Puree: Combine 1 cup of
In a small bowl, combine vinegar, shallots(or scallions) and brown sugar; set aside for at least 1/2 hour. In a medium bowl, slowly whisk together cranberry sauce, olive oil, walnut oil and salt and pepper. Add vinegar mixture to cranberry mixture and whisk until combined. Serve over a pretty salad. Enjoy!
Makes about 3/4 cup vinaigrette.
rust.
Spoon half of cranberry sauce over pudding mixture.
Mix the stuffing mix, cooked sausage, chopped onion and celery, eggs and cranberry sauce.
Add apple juice, a little at a time, until entire mixture is dampened, but not mushy.
Stuff 18 to 20 pound turkey.
Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350\u00b0.
ll remaining stuffing ingredients in large bowl.
Stir in cranberry mixture
over with spinach, chestnuts and cranberry jelly. Season to taste. Roll
hese cookies found below.
CRANBERRY WALNUT SCONES GIFT TAG:
Additional
lices.).
For the keto cranberry relish: Add all the ingredients
For Stuffing:
Preheat oven to 350
n a large bowl, combine stuffing mix, apple, cooked sausage, rice
In a small bowl, stir together first 3 ingredients; set aside. In a 4-quart saucepan, in hot butter, cook celery until tender. Add cranberry sauce mixture and remaining ingredients.
Toss to mix well.
Spoon into buttered 2-quart casserole dish.
Cover. Bake at 375\u00b0 for 30 minutes.
Makes 8 cups or 16 servings.