Turkey Cranberry & Hazelnut Stuffing

Nutritional Information

Per serving

Calories:

462

Protein:

27 g

Fat:

27 g

Carbohydrates:

30 g

Sodium:

650 mg

Credit
Recipe courtesy of Kelly Brisson of The Gouda Life (thegoudalife.ca).

Ingredients

2 Tbsp (30 mL) vegetable or olive oil
1 large onion, diced
1 lb (454 g) ground turkey
2 cloves garlic, minced
Zest from ½ large orange
1 Tbsp (15 mL) minced fresh sage
¾ cup (175 mL) dried cranberries
¾ cup (175 mL) chopped hazelnuts
Pinch of cinnamon
½ tsp (2.5 mL) salt
Fresh ground pepper
1 loaf day-old crusty white bread (about 5-6 cups/1.25-1.5 L), broken into pieces
1 large egg
1 - 1 ½ cups (250-375 mL) turkey stock or water

This stuffing is delicious on its own, in a sandwich or alongside your holiday meal. If you don't like hazelnuts, feel free to replace them with pecans or walnuts. Dried sour cherries make an excellent substitute if you or your guests don't like cranberries.

Directions

Heat olive oil in large skillet over medium heat.
Add in the diced onions and cook for 2 minutes until translucent.
Add in the turkey and cook, breaking up with the back of a wooden spoon, until golden brown, about 8-10 minutes.
Add in the garlic, orange zest and sage and cook for another minute until fragrant.
Season to taste with salt and pepper.
Preheat oven to 375^oF (190^oC).
Pour into a large bowl and add in the cranberries, hazelnuts, cinnamon, salt, pepper and bread.
Whisk the egg gently and pour into the mixture. Add in 1/2 cup (125 mL) of the stock and mix the stuffing with your hands.
Add more stock as needed to make a sticky but not wet mixture.
Line a loaf pan with parchment and spoon in the stuffing mixture.
Cook for 30 minutes or until top is golden brown and insides are piping hot. If the tops starts to get too brown, cover with foil until it's finished.
Serve immediately with all your holiday dinner fixings!