Stuffing: Cranberry Hazelnut Stuffing
Source of Recipe
Winfried Heumann, Executive Chef, The Menger Hotel, San Antonio
List of Ingredients
1/2 cup dried cranberries
1/4 cup fresh orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 teaspoon poultry seasoning
3 ounces seasoned bread croutons
2 1/2cups peeled chopped apples
1/2 pound bulk pork sausage, cooked and drained
1 cup wild rice
1/2 cup chopped hazelnuts
2 sprigs fresh chopped thyme
1/2 cup chicken broth
1/2 cup sherry wine
Salt and white pepper to taste
In a small saucepan bring cranberries and orange juice to a boil. Remove from heat and set aside. In a large skillet saute celery and onion in butter until tender. Stir in poultry seasoning and set aside. In a large bowl, combine croutons, apple, cooked sausage, wild rice, hazelnuts and thyme (remove from stem). Stir in cranberry mixture and celery/onion mixture. Drizzle with chicken broth and sherry wine, tossing lightly. Season with salt and pepper.
Bake covered in a three-quart casserole dish at 325 degrees for 40-60 minutes or until heated through.
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Recipe
In a small saucepan bring cranberries and orange juice to a boil. Remove from heat and set aside. In a large skillet saute celery and onion in butter until tender. Stir in poultry seasoning and set aside. In a large bowl, combine croutons, apple, cooked sausage, wild rice, hazelnuts and thyme (remove from stem). Stir in cranberry mixture and celery/onion mixture. Drizzle with chicken broth and sherry wine, tossing lightly. Season with salt and pepper.
Bake covered in a three-quart casserole dish at 325 degrees for 40-60 minutes or until heated through.
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