Festive Cranberry & Nut Stuffing

Prep time: 20min
Total time: 70min
Serves 12, plus leftovers
2 tbsp
unsalted butter
30 mL
1 cup
diced sweet onion
250 mL
1
small acorn squash, peeled and diced
0
2 cloves
garlic, minced
0
1 tbsp
dried savory leaves
15 mL
1 tbsp
chopped fresh thyme
15 mL
salt and pepper to taste
1 loaf
day-old French bread, cubed
0
1 cup
roasted Deluxe mixed Nuts, 50% Cashews , chopped
250 mL
1 cup
Dried and Sweetened Cranberries
250 mL
1/2 cup
chopped fresh parsley
125 mL
2
eggs
0
1 tub
Cranberry Sauce
280 mL
1 1/2 cups
Chicken Broth, 35% Less Sodium
375 mL
About 5 oz/150 g
calories
300
fat
10 g
saturated fat
2.5 g
carbs
46 g
protein
6 g
cholestrol
30 mg
fibre
4 g
sodium
280 mg

Directions

  1. Preheat oven to 350°F (180°C). Melt butter in a large skillet over medium heat. Sauté onion, squash and garlic until softened, 7 to 8 min. Stir in savory and thyme and season to taste with salt and pepper. Let cool.

  2. In a large bowl, combine bread cubes, nuts, cranberries, parsley and squash mixture. In another bowl, whisk together eggs, cranberry sauce and broth, pour over bread mixture, season and gently toss. Transfer to a greased baking dish and bake until top is golden brown, about 40 min.

Tip

Cranberries and squash add sweetness to this special bread stuffing.