- Ingredients
- 1/2 cup (125 mL) Butter
- 2 medium Onions, chopped
- 2 Celery stalks, chopped
- 6 cups (1.5 L) small Bread cubes
- 1/2 cup (125 mL) sliced Hazelnuts (any chopped nuts may be substituted)
- 1 1/2 tsp (7 mL) Poultry Seasoning
- 1 tsp (5 mL) Salt
- Pepper, freshly ground
- 1 1/2 cups (375 mL) fresh or frozen Cranberries
- 3 Eggs, beaten
- 1 cup (250 mL) Milk
- Directions
- Sauté onion and celery in butter; stir in bread cubes, hazelnuts and seasoning. Add cranberries, tossing just to mix.
Combine eggs and milk; pour over bread mixture. Mix lightly until all bread is moistened. Spoon into greased 6-cup (1.5 L), low casserole dish, or loaf pan.
Bake at 325 °F (160 °C) for 45 minutes.
- Tip
- Recipe courtesy of Dairy Farmers of Canada.
