Description

This delicious stuffing has a great mix of fall flavors from fresh cranberries, acorn squash, to Fuji apples along with carrots, celery and onion. Make it vegetarian with vegetable broth or use chicken broth if desired.

Ingredients

• 1 c. walnut pieces
• 1/2 c. unsalted butter, cut into pieces, plus 4 T. melted unsalted butter
• 1 c.whole fresh cranberries
• 1 c. shredded carrots
• 1 c.chopped celery
• 1 c. chopped onion
• 8 fresh sage leaves, chopped
• 1/2 t. salt
• freshly ground black pepper
• 7 c. cubed brioche, challah, or egg bread
• 3 c. peeled, seeded, and cubed pink lady or Fuji apples
• 1 c. vegetable broth, (or chicken broth) plus extra as needed
• 2 acorn squashes

Steps

1. Preheat the oven to 350 degrees.
2. Spread walnuts in a single layer on a baking sheet or pan. Toast in the oven until fragrant and darken slightly in color, 5 to 10 minutes, checking carefully to make sure they don’t burn. Remove from the oven and set aside to cool while preparing the other ingredients; the walnuts will continue to darken slightly from residual heat.
3. Melt butter in a large saute pan over medium-high heat. When butter starts to foam, add the cranberries, carrots, celery, onion, sage, salt, and black pepper to taste. Saute, stirring frequently, until mixture is fragrant and onion turns translucent, 7 to 10 minutes.