Stuff It, Grandma – Harvest Cranberry Stuffing


Cranberry Stuffing AFor me, a holiday get together was never complete without my Babci interrogating any non-Polish boyfriends. Even worse, with some other guest telling me I’ve “filled out butt” not in a good way (pun intended).  Dr. Phil would have a field day with this one. But personally, I would eat my emotions at the table and actually question why my chlopak wasn’t Polish.

As I’ve grown older I’ve learned to enjoy family a bit more.  Yes, we all have someone odd to deal with (and maybe it’s you!), but we’d have no great stories, less comedic material, and fewer reasons to appreciate our family and friends.

What better way to maintain the crazy than to keep everyone’s mouth stuffed with delicious delicacies? Each time I go home I bring new and healthy recipes to try.  Thanksgiving lends itself to numerous options. Knowing cranberries have many benefits, including being anti-inflammatory, I thought it would be the perfect ingredient to try in an easily inflamed situation.

Chef doB came up with a Harvest Cranberry Stuffing recipe that kept my guests satisfied with enough tryptophan to keep their minds focused on digestion and less on interrogation.  I never did date an actual Polish man, but the one question I do keep getting: “What recipe did you bring us to try this year?”

Embrace the crazy.  Our loved ones won’t be around forever, so the next time you think about making an excuse not to fly home…

Just stuff it.
doB Harvest Cranberry Stuffing


1 cup shredded carrots

1 cup chopped celery

½ cup chopped onion

1 cup finely chopped apples

½ cup margarine or butter substitute

1 cup finely chopped fresh or frozen cranberries

¼ tsp. ground cinnamon

½ tsp. salt

1 tsp. ground thyme

¼ cup wheat germ

8 cups whole-wheat dry bread cubes

¾ organic chicken broth

In a skillet cook celery, onion, carrot and ½ cup of butter substitute till tender not brown. Mix in thyme, salt and cinnamon. In a mixing bowl combine cubed bread, chopped apples, chopped cranberries, wheat germ, cooked vegetable and enough chicken broth to moisten the mixture. Toss it all together lightly. Use to stuff one 10-pound turkey. Follow turkey instructions for stuffing. Or bake at 375° in the oven in a 2 quart casserole dish covered for 20-30 minutes (increase broth to 1 cup if baking in a casserole dish). Makes 10 servings.




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