3. Cranberry and Hazelnut Stuffing
Some might say this looks like an exotic recipe. However, this cranberry and hazelnut mix is as simple as it gets, with a sweet flavor from the cranberries rounded off by the woody and creamy taste of hazelnuts.
INGREDIENTS
1-loaf whole-wheat bread, left to stale overnight, crushed into breadcrumbs.
10-tablespoons grass-fed butter – softened and divided.
2-large free-range eggs.
3-cups chicken broth.
1-cup minced shallots.
½-cup dried cranberries.
2-tablespoons brandy.
2-teaspoons fresh thyme, chopped.
1-tablespoon fresh sage, chopped.
½-teaspoon ground nutmeg.
1-cup toasted hazelnuts, chopped.
Crushed Himalayan seas salt and cracked black pepper.
METHOD
Line a baking dish with wax paper and add the breadcrumbs – lightly toast in the oven for a few minutes until crispy. Line a loaf tin with wax paper and set aside. Place a saucepan over medium heat and add the butter. Toss in the shallots and cook for 5-minutes until soft. Remove from the heat and transfer to a medium-sized mixing bowl.
Add the breadcrumbs to the mixing bowl, along with the hazelnuts, cranberries, thyme, and sage, with a pinch of salt and pepper. Combine the ingredients using your hands and coat the mixture with the butter mix.
Pour in 2-cups of the stock and beat the eggs into the stuffing mixture. Add the remaining stock and mix thoroughly. Spoon the stuffing into the baking dish without pressing it down. Cover the baking dish with foil and set it in the fridge overnight.
Bake the stuffing in a preheated oven at 350F for 30-minutes. Remove the foil and bake for another 15-minutes until the top turns brown.