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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