Cranberry Macadamia Nut Stuffing Recipes

CRANBERRY MACADAMIA NUT STUFFING

Steps:

• Preheat oven to 350 degrees F.
• In a skillet, melt butter over medium heat.
• Add onions and saute 2-3 minutes, until translucent.
• Place bread cubes in very large bowl.
• Add sauteed onions, macadamia nuts and cranberries over stuffing mix.
• Then add broth.
• Mix gently.
• Spoon mixture into a 13-inch by 9-inch glass baking dish and bake 30-40 minutes or until heated through.
• For crunchier stuffing, uncover and bake 10 additional minutes.

CRANBERRY NUT STUFFING

Steps:

• In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix. , In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole. , Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.

CRANBERRY AND MACADAMIA NUT BARK

Steps:

• Line cookie sheet with foil. Melt candy coating in medium saucepan over low heat, stirring constantly. Remove from heat.
• Stir in cranberries and nuts. Spread on foil-lined cookie sheet. Cool 45 minutes or until completely cooled. Break bark into 1 1/2-inch pieces. Store in tightly covered container.

CRANBERRY MACADAMIA NUT BARK

Steps:

• Line one 10x15 inch cookie sheet with aluminum foil.
• Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
• Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

KING'S HAWAIIAN CRANBERRY MACADAMIA NUT STUFFING

Steps:

• Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper.
• Place dry bread cubes in a mixing bowl. Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
• Use mixture to stuff one six to eight pound turkey. (Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.)
• Bake the stuffing, covered, in a 325 degrees F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.