Tuesday, December 2, 2014

Hoff's Cranberry Cashew Stuffing

Hoff's Cranberry Cashew Stuffing
Yields: about 4 servings
meat-free, dairy-free, egg-free, oil-free, soy-free


  • 7 slices Multigrain Bread (cut into bite size cubes)
  • 1 small Sweet Onion (chopped) 
  • 1 cup Veggie Broth
  • 1/2 cup Cranraisins
  • 2 tbsp. Raw Cashews (chopped)
  • 2 tsp. Italian Seasoning
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. fine Sea Salt

  1. Preheat oven to 375 degrees
  2. Spread out Onions into a 9X12 glass baking dish
  3. Bake or 10 minutes
  4. Add Bread & bake for another 10 minutes or until toasted
  5. Transfer Bread & Onions to a large mixing bowl and combine with Cranraisins, Cashews & Seasonings
  6. Add a little Broth at a time until Bread is moist but not soaked (all liquid may not be needed)
  7. Transfer Stuffing to large glass baking dish
  8. Cover & bake for 25 minutes
  9. Remove cover & bake for additional 10-15 minutes to crisp the top

Hoff Thoughts: Don't bother chopping the Cashews, just put them in a sandwich bag and pound to bits with the end of a glass or something similar that won't break.   Ah stress relief...

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