Cranberry Stuffing

Whoever occupies?

Cranberry # 1
aec 1 / 2 cup whole almonds aec 2 tbsp teaspoon fennel seeds aec 1 / 3 cup brandy others aec 1 / 4 cup water aec 1 cup dried cranberries aec 2 medium shallots, minced aec 4 tablespoons unsalted butter, softened aec 2 c . teaspoon kosher salt, parsley aec more additional for seasoning Freshly ground black pepper aec 2 tablespoons of fresh leaves
Instruction
1 .- Spread almonds and fennel seeds on a baking sheet and bake until golden and aromatic, about 10 minutes. Cool to room temperature.
2 .- Heat the brandy and water in a small saucepan, add cranberries and set aside until plump, about 10 minutes.
3 .- In a small food processor, pulse the almonds and fennel coarsely chop, then add cranberries and any liquid not absorbed with shallots, butter, 2 tablespoons Tea
Salt and pepper to taste until the cranberries and nuts are coarsely chopped. Add parsley and pulse once or twice.
====================================== ...
Cranberry # 2
aec 1 cup margarine aec 3 cups sliced celery aec 2 cups chopped onions aec 2 seasoned stuffing mix herbs books aec 3 3 / 4 cup dried cranberries aec 6 cups orange juice aec 1 3 / 4 cup water hot aec 2 1 / 2 c. teaspoon ground 2 teaspoons ginger aec salt
Instruction
1. Melt margarine in large skillet. Add the onion and celery and cook until tender, stirring occasionally.
2. combines celery mixture, stuffing mix and sweetened dried cranberries in a large mixing bowl.
3. Mix orange juice, water, ginger and salt in a mixing bowl. Add to stuffing mixture and stir until well blended.
====================================== ...
Cranberry # 3
aec 4 cup bread cubes aec 1 cup chicken broth aec 1 / 2 cup onion, chopped aec 1 cup chopped celery aec 1 / 4 cup chopped parsley aec 1 tsp tsp dried tarragon aec 1 / 2 c. teaspoon paprika aec 1 / 8 c. teaspoon nutmeg aec 1 / 2 cup chopped cranberries aec 1 cup whole water chestnuts aec 1 cup apple
Education:
1 .- In a large skillet, sauted onion and celery in chicken broth until tender. Remove from heat.
2 .- In a large bowl, combine bread cubes, parsley, tarragon, paprika, nutmeg, chopped cranberries, water chestnuts and chopped apple. Add sauteed onions, celery and any remaining broth.
# Hint: For the stuffing moist, add more chicken broth or water.

It's a nice one ... enjoy!

1 / 2 cup dried cranberries
2 tablespoons canola oil
1 / 2 onion, diced (about 1 1 / 2 cups)
2 large cloves garlic, minced
5 slices of bread a day of whole wheat crusts, cut into cubes (about 2 1 / 2 cups)
1 / 3 cup chopped pecans, lightly toasted
2 tablespoons fresh sage or 2 teaspoons crumbled dried tea
1 / 2-3 / 4 cups chicken broth, low sodium

Place the cranberries in a small saucepan and cover with water. Bring to a boil and cook for 1 minute, then remove from heat, drain and set aside. Heat 2 teaspoons oil in large skillet over medium heat. Add chopped onions and cook, stirring, until onions are browned but not charred, about 12-15 minutes. Add garlic and cook for 2-3 minutes. Add the bread, cranberries, pecans, 2 tablespoons fresh or 2 tablespoons teaspoon dried sage and 1 / 2 to 3/4-cup chicken broth, depending on the consistency of the stuffing, (you want the mixture is moist but not too wet). Cook over low heat for about 2-3 minutes, remove from heat.