Cranberry And Currant Stuffing

Recipe Ingredients

8 cups	1896ml	Cubed whole-wheat or whole-grain bread
1 cup	93g / 3.3oz	Dried cranberries
1/2 cup	31g / 1.1oz	Dried currants
2 1/2 cups	592ml	Apple juice
1 cup	62g / 2.2oz	Red onion - diced
1 cup	110g / 3.9oz	Diced celery - including leaves
1 1/2 tablespoons	22ml	Safflower oil
1 cup	146g / 5.1oz	Pecans - roughly chopped
3/4 cup	46g / 1.6oz	Thinly-sliced green onion
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Dried thyme
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
		Safflower oil - for oiling dish

Recipe Instructions

In a large bowl, place the bread cubes, and set aside for 30 to 45 minutes to dry out the cubes.

In a small bowl, place the dried cranberries and currants, pour the apple juice over the top, and set aside for 20 minutes to plump.

In a non-stick skillet, saute the onion and celery in the safflower oil for 5 minutes to soften. Add the pecans and green onion and saute an additional 3 minutes. Add the garlic, thyme, salt, cinnamon, ginger, and pepper, and saute an additional 2 minutes or until very fragrant. Add the dried cranberry mixture, sauteed vegetable mixture, and parsley to the dry bread cubes, and toss well to combine and moisten the cubes.

Using a little safflower oil, lightly oil (or spray with a fine mist of oil) a large casserole dish. Transfer the stuffing mixture to the casserole dish. Bake at 350 degrees for 25 to 30 minutes or until golden brown on top and slightly crunchy.

This recipe yields 2 quarts or 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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