Archiving a family favourite.
Keltic Lodge Cranberry Savory Stuffing
1/2 cup butter
1 onion, diced
1 cup diced celery
2 tbsp chopped fresh summer savory (or 1 tsp dried)
1/4 tsp each salt and pepper
10 cups cubed focaccia bread
1 cup dried cranberries
1 cup turkey or sodium-reduced chicken stock (approx)
In a large saucepan or Dutch oven, melt butter over medium heat, fry
onions, celery, savory, salt and pepper until softened, about 7
minutes.
Add bread and cranberries, stir to combine. Add stock 1/2 cup at a
time, until absorbed. Reduce heat to medium low; cook, stirring
occasionally and adding up to 1/4 cup more stock if bread becomes dry,
until flavours are blended, about 15 minutes.
(Make ahead: cool: refrigerate in airtight container for up to 24
hours.) Makes 8 cups.
(From Canadian Living, P. 170, October 2007)
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