KitchenMagician's Recipe

STUFFING - CRANBERRY NUT

Category: Rice & Stuffing Sides

Makes 8 servings.

2 T. butter
1 c. diced sweet onion
2 c. acorn squash, peeled and diced
2 cloves garlic, minced
1 T. dried savory
1 T. chopped fresh thyme
1/4 c. chopped fresh parsley
1 1-lb. loaf day-old French bread, cubed
1 c. chopped deluxe mixed nuts (50% cashews)
1 c. dried cranberries
2 eggs
1 12-oz. can cranberry sauce
1 c. chicken broth

Preheat oven to 350F.
Melt butter in a large skillet over medium heat. Saute onion, squash and garlic until softened, 7 to 8 minutes.
Stir in savory and thyme; season to taste with salt and pepper; cool.
In a large bowl, combine bread cubes, nuts, cranberries, parsley and squash mixture.
Whisk together eggs, cranberry sauce and broth; pour over bread mixture, season and toss to mix well.
Spoon into turkey to loosely fill.

To prepare in slow cooker, increase chicken broth to 1 1/2 cups.
Cook on HIGH for 1 hour, then turn down to LOW and continue cooking for an additional hours.