Herbed Almond cranberry dressing
Kick-up the traditional dressing with this amazing recipe reboot incorporating Kuhlman Cellars Herbed Almonds, cranberries and bacon! Yields enough to feed your extended family at Thanksgiving. Serve with ham, turkey or roasted chicken with gravy and sautéed green beans.
Directions
Preheat oven to 350 degrees
Cut bacon into small pieces and render in a large, heavy skillet over medium-high heat
Once crispy, remove bacon and set aside
Melt 2 TBSP butter in skillet with remaining bacon grease
Add shallot and celery and sauté for 3 minutes
Add diced apple and sauté mixture for additional 5 minutes till all soften
Remove skillet from heat, transfer sauté mixture, plus 3 TBSP of skillet grease into large mixing bowl
Add Kuhlman Cellars Herbed Almonds, cranberries, sage, rosemary
Add cornbread and stuffing mix, gently stir all ingredients together
In a separate large bowl, combine chicken broth, wine and the beaten egg. Gently stir to mix well
Pour liquid over the stuffing mixture and stir to ensure liquid is evenly dispersed
Transfer dressing to a 9x13 greased baking dish. Let rest for at least 30 minutes and up to 24 hours (covered in fridge for extended rest) to let flavors combine and ensure good liquid absorption
Bake dressing for 50-60 minutes or until top gains a nice golden brown
Add more / less chicken stock and wine to make the dressing more or less moist.
Dressing can be baked up to a week in advance. Store in covered dish in fridge and reheat in a 350 degree oven until warm. Dressing can be prepared up to a day before and not baked, store dressing mixture in baking pan, covered until ready to bake. Extend baking time by about 15 minutes due to colder starting temperature of dressing mixture.
Pair the dressing with traditional turkey or ham, or enjoy with a rotisserie chicken with gravy. Suggested additional sides include sautéed green beans, grilled asparagus, or fresh salad.
Ingredients
1/2 pound thick cut bacon, diced
2 TBSP butter
1 large onion or shallot, diced
1 apple, diced. (We used Fuji)
4 celery ribs, diced
3/4 cup Kuhlman Cellars Herbed Almonds, rough chopped
3/4 cup dried cranberries
1 TBSP fresh sage, chopped
1 TSP dried Rosemary
24 oz prepared herb stuffing mix, (we used 2 bags of Pepperidge Farm)
4 cups crumbled cornbread
48 oz chicken broth
6 oz dry white wine -(we used Kuhlman Cellars Viognier)
1 egg, beaten
Salt and pepper to taste
