Cranberry And Currant Stuffing

By á-170456

Ingredients

• 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

Preparation

Step 1

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.

This recipe yields 2 quarts or 6 to 8 servings.