Thursday, October 27, 2005

Cranberry-apple dressing

1 stalk celery, diced
1 medium carrot, diced
1 medium onion, diced
2 medium apples, large dice
1 tsp poultry seasoning
½ cup dried cranberries
1 cup fresh cranberries
2-3 slices turkey bacon
¼ cup plus 2 tbs butter
1 medium-sized loaf artisan bread

In a large skillet, melt 2 tbs butter over medium heat. Add celery, carrot, onion and bacon. Sautee until carrot is just tender. Add apples and sauté until just tender. Add bread and seasoning and toss together with remaining butter. Transfer to a casserole dish and sprinkle with both dried and fresh cranberries, tossing lightly to incorporate. Bake at 350-degrees for 25 minutes.

Note: The term dressing and stuffing are often used interchangeably to describe the same dish. And while they may have the same shopping list, “stuffing” is always stuffed into the cavity of the bird, while “dressing” is cooked separately. Stuffed birds usually end up having to be overcooked for safety’s sake, on account of the stuffing insulating the insides.

Where to find it: To find the recipe for Mixed Grain Pilaf with Oka Cheese, visit past recipes at

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