A delicious change from that ordinary onion and celery stuffing at Thanksgiving. This is another recipe from the Chamber of Commerce Cranberry cookbook, from the Washington Coast.

Ingredients

8 serv.

butter↗4 tablespoons
large onion↗1
chopped
celery ribs↗3
diced
garlic cloves↗2
minced
oysters2 dozen
small, shucked (reserve liquor)
soft bread cubes5 cups
dried cranberries↗2 cups
(Craisins)
hazelnuts↗1 1⁄2 cups
chopped and toasted
fresh thyme leaves↗2 tablespoons
(or substitute chopped fresh sage leaves)
salt and pepper
to taste
chicken broth↗2 cups
(more or less, depending on moistness desired)

Step-by-step instructions

1
Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes.
2
Add oyster and the liquor. Simmer until oysters plump, about 2 minutes.
3
Remove from heat.
4
Toss bread cubes, cranberries, hazelnuts and thyme together in a large mixing bowl. Add oyster mixture, stirring gently. Season to taste with salt and pepper.
5
Add chicken broth as needed for desired moistness.
6
Bake wrapped in foil for 40 minutes at 350°F (or use to stuff a turkey).

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App