Kings Hawaiian 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.

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.

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.

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.