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Saturday, November 14, 2009

Cranberry Macadamia Nut Stuffing

6 cups (approx. two loaves) Kings Hawaiian Original Round Bread, cubed*
1 cup chopped celery
1/2 cup chopped onion
1/4 cup margarine or butter
1 tsp. dried sage, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
1/2 cup macadamia nuts (chopped)
1/2 cup dried cranberries
1/2 cup chicken broth
1-2 tbsp. additional chicken broth (optional)

Cook celery and onion in margarine or butter in a small saucepan until tender.

Remove from heat. Stir in sage, thyme, and pepper.

Place dry bread cubes in a mixing bowl.

Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.

Use mixture to stuff one six-to-eight pound turkey. Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.

Bake the stuffing, covered, at 325 during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.

*Tip: To make 6 cups dry bread cubes, cut 1.5-2 loaves of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours.


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