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DEEPDENE GARAGE

CHABASO CRANBERRY PECAN STUFFING

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Serves: 6

This crowd-pleasing stuffing boasts all the favorite flavors that go with the holiday season.


Ingredients

1-18 oz. loaf Chabaso Cranberry pecan bread, cut in 3/4 inch cubes

4 T. unsalted butter

1 c. celery, diced

2 c. onion, diced

2 t. dried thyme

2 t. dried sage

1 t. black pepper

1 1/2 t. coarse kosher salt

1/4 c. flat leaf parsley, chopped

1/2 c. toasted pecans, coarse chopped

1/2 c. dried cranberries

1/2 c. dried bing cherries

2 c. + 1 c. Kitchen Basics unsalted chicken or vegetable stock

2 large eggs

 

To Prepare

Heat oven to 350°. Grease a 15x10x2 glass baking dish with non-stick cooking spray. Melt butter in a large skillet. Add diced celery, onion, thyme, sage, black pepper and salt. Cook over medium heat until onions are translucent, about 10 minutes. Remove from heat and set aside.

In a medium bowl whisk together eggs with 2 cups chicken stock.

Put bread cubes in a large bowl. Add onion mixture to the bowl, along with the egg-stock mixture. Mix well until the bread cubes are coated with the liquid mixture. Fold in pecans, cranberries, cherries and parsley. Transfer to prepared pan. Add more stock if mixture looks dry. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Feel free to add more stock during baking if needed. Finished stuffing should be brown on top and moist in the center. 

To Serve

Serve hot directly from serving dish.



Eddie's Recipe Tip:

Saute fresh sage sausage to add to the stuffing before baking.