Chef Alli's Cranberry Walnut Dressing

by Amanda Lanum 

Chef Alli has been joining us on 13 News This Morning with tips and recipes to get you ready to prepare a Thanksgiving meal. This week, she shared Cranberry Walnut Dressing.

Chef Alli’s Cranberry Walnut Dressing

½ cup unsalted butter

1 Tbs. dried parsley

¾ tsp. dried thyme

1/2 tsp. dried sage

1 large yellow onion, chopped

1 cup chopped celery

½ cup golden raisins

½ cup dried cranberries

½ cup chopped walnuts, toasted

1 lb. cubed bread or cornbread, toasted

½ tsp. black pepper

1 tsp. kosher salt

3 cups strong chicken broth, divided use


In a large sauté pan over medium low heat, bloom spices for a few seconds, just until fragrant.  Add butter to saute pan and melt, stirring to incorporate with spices; add onions and celery and cook until tender, approx. 8-10 minutes.  Stir in raisins, cranberries, walnuts, and bread cubes; season with salt and pepper, to taste. Place dressing into greased baking dish; pour 2 cups broth over all and toss to incorporate. Bake, covered, at 350 degrees for 25-30 minutes, adding more chicken broth during baking time if needed. Remove cover during last 10 minutes of baking time.

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