Here's another fun recipe from the Thanksgiving Side Dish Challenge this year. This sweet stuffing tastes like dessert, but eats like a hearty side dish. It's apple-pie-meets-cranberry-mold flavors are bold enough for the dinner table, yet subtle enough for the dessert table. Serve this stuffed inside your turkey, or on the side of your pumpkin pie. Either way, make this recipe and impress savory and sweet lovers alike! Enjoy!
What You'll Need:
- 12 ounces fresh cranberries
- 1/2 cup sugar
- 1 1/2 cups water, divided
- 2 honey crisp apples, peeled and diced
- 2 large celery stalks, chopped small
- 1 teaspoon fresh tarragon, finely chopped
- 1 tablespoon honey
- 1/2 cup sour cream
- 4 eggs
- 1/4 teaspoon each: allspice, ground ginger, cinnamon
- 1 1/2 bags Martin's Potato Bread Stuffing Bread cubes (12 oz. bag)
- 2 tablespoons unsalted butter
- 1/3 cup pecans
1. In a saucepan, mix 12 ounces of fresh cranberries, 1/2 cup sugar, and 1 cup water and cook on medium-low until cranberries break down, about 20 minutes. Add apples, celery, fresh tarragon, and honey and stir to incorporate. Let simmer for 10 more minutes, then remove from heat. Chill until cooled.
2. Meanwhile, in a large mixing bowl, whisk sour cream, eggs, and remaining water until eggs are scrambled and all is incorporated. Whisk in allspice, ground ginger, and cinnamon. Soak diced potato bread in egg mixture. Add chilled cranberry-apple mixture, and mix until soaked through.
3. In a skillet, melt butter and stir in 1/3 cup pecans. Toast until pecans are caramelized, about 10 minutes. Add two-thirds of the pecans to bread mixture. Transfer to oven-safe dish and bake on 375 degrees for 30 minutes, until bread has browned on top and is golden brown. Top with toasted pecans. Enjoy!