Cranberry And Currant Stuffing

[Guest guest]

This is fantastic, we also tossed in 1/2 cup dried cherries.

We had it with a large garden salad and grilled veggie burgers (no buns), the

kids loved it. Give it a try.

 

Cranberry And Currant Stuffing

 

8 cups cubed whole wheat or whole-grain bread

1 cup dried cranberries

1/2 cup dried currants

2 1/2 cups apple juice

1 cup red onion, diced

1 cup diced celery, including leaves

1 1/2 tablespoons safflower oil

1 cup pecans, roughly chopped

3/4 cup thinly-sliced green onion

1 tablespoon minced garlic

1 teaspoon dried thyme

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly ground black pepper

1/4 cup freshly chopped parsley

Safflower oil for oiling dish

 

In a large bowl, place the bread cubes, and set aside for 30 to 45 minutes to

dry out the cubes.

In a small bowl, place the dried cranberries and currants, pour the apple juice

over the top, and set aside for 20 minutes to plump.

In a non-stick skillet, saute the onion and celery in the safflower oil for 5

minutes to soften. Add the pecans and green onion and saute an additional 3

minutes. Add the garlic, thyme, salt, cinnamon, ginger, and pepper, and saute an

additional 2 minutes or until very fragrant. Add the dried cranberry mixture,

sauteed vegetable mixture, and parsley to the dry bread cubes, and toss well to

combine and moisten the cubes.

Using a little safflower oil, lightly oil (or spray with a fine mist of oil) a

large casserole dish. Transfer the stuffing mixture to the casserole dish. Bake

at 350 degrees for 25 to 30 minutes or until golden brown on top and slightly

crunchy.

Makes 6 to 8 servings.