Cranberry and Walnut Stuffing

• Produce

  • 3 Celery stalks
  • 1 cup Cranberries, dried
  • 1/4 cup Italian parsley
  • 1 tbsp Sage, ground
  • 1 tbsp Thyme, ground
  • 2 Yellow onions, large

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tbsp Kosher salt

• Nuts & Seeds

  • 2 cups Walnuts

• Bread & Baked Goods

  • 10 cups Bread cubes, unseasoned dry

• Dairy

  • 9 tbsp Butter

Found on foodiecrush.com

Ingredients

• 10 cups unseasoned dry bread cubes
• 2 cups walnuts, chopped
• 1 cup dried cranberries
• 9 tablespoons butter
• 3 celery stalks, chopped
• 2 large yellow onions, chopped
• ¼ cup Italian parsley, chopped
• 1 tablespoon ground sage
• 1 tablespoon ground thyme
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1½ - 2 cups chicken broth

Directions

• Preheat oven to 350°F.
• Place bread cubes, walnuts and cranberries in large bowl and set aside.
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
• Drizzle 1½ cups of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.