I made this stuffing this thanksgiving for my family. Everyone loved it. I stuffed my small chicken and then put the rest in a large casserole dish and cooked it separately.
½ cup better or margarine
1 large onion
1 clove garlic
1 Handful of chopped herbs – you can use whatever you like. I put thyme, rosemary and parsley in mine.
¼ cup Walnuts roughly chopped
¼ cup pine nuts roughly chopped
1 loaf of Multigrain bread
2 cups fresh or frozen cranberries
Salt & Pepper
Melt the butter in a large pan. Sauté the onion and garlic together until they are soft. Add the herbs and nuts and sauté until fragrant. About 5 minutes. Remove from heat and set aside. Cut the bread into the desired size of cube and place in a very large bowl. Pour the onion mixture over the bread and mix. I like to use my hands here and you can kind of squish the bread so that it absorbs all the flavors. Add the cranberries. Wisk egg in a small bowl and pour over the bread mixture. Mix well. Now if your stuffing is still really dry add enough cranberry juice to make the mixture moist… but not wet and soggy. Salt and pepper to taste. Stuff in the nearest available poultry cavity and bake accourding to the size of your bird. If you are cooking in a separate dish… cook at 350F for about 45 minutes it depends on how much stuffing is in the dish. You just want to make sure the middle is hot.