I’ve added dried cranberries & walnuts which add subtle flavor and are great compliments to the poultry seasoning.
Alternative fruit/nut combinations…
Dried or fresh apples & pecans
Mandarin oranges & almonds
Dried cherries & chestnuts
Raisins or dried plums and walnuts
1 pound bread (can use sliced white/wheat, French, Italian)
½ stick margarine or butter
½ large onion, chopped
½ cup celery, chopped
¼ – ½ cup walnuts
¼ – ½ cup dried cranberries
2 tsp. parsley
1 tsp. sage
1 tsp. thyme
2 tsp. poultry seasoning
½ tsp. black pepper
½ tsp. salt
1 can chicken stock
Turn oven on broil. Lay sliced bread flat on a cooking sheet. If using a loaf style bread such as French bread or Italian bread, slice the bread into ½ inch cubes and spread it on a cookie sheet in a single layer.
Toast bread under broiler for about 30 seconds to 1 minute or until brown. Stir cubes or turn slices over and toast until brown.
Add toasted cubes to a large bowl. Add chopped onions & celery
Next, add the walnuts and dried cranberries.
We are stuffing two Cornish hens. So place ¼ stick of butter in each of the hen cavities. Stuff each hen and place the remaining stuffing around the hens. (See directions below to serve stuffing on the side.)
Cover with foil and bake according to directions for hens. Remove foil for the last 30 minutes of baking if you prefer your stuffing to be crispy.
No Bird Method: If you will not be stuffing a bird, follow these directions.
Do not add the chicken stock above. Spread the dressing in a buttered baking dish 2-3 inches deep. Add ½ cup of chicken stock or milk for every 4-5 cups of bread stuffing.
Use the remaining butter to drop pats on top of the dressing.
For soft dressing, cover with aluminum foil. For crispy dressing, bake uncovered.