Raspberry Pecan Stuffing & Raspberry Sauce


August 14, 2015

Add something special to your holiday meal.



4 slices bread, cubed

1 bunch green onions, chopped

1 egg, beaten

2 Tbsp. raspberry vinegar

1 cup fresh or frozen raspberries

1/2 cup pecans, toasted adn chopped

For sauce:

1 Tbsp. olive oil

1/2 cup chopped onion

1/2 cup each of raspberry vinegar, chicken stock and sour cream

1 cup fresh or frozen raspberries


1Mix all stuffing ingredients together.

2Fill cavity of bird and roast.

3For sauce:

4Heat oil in large frying pan, add onion,cook until golden.

5Add vinegar, cook until vinegar becomes syrupy.

6Reduce heat and whisk in stock and sour cream.

7Add raspberries and heat 1 minute.

8Pour over each serving.

Use this for stuffing any kind of poultry. From Naturally Good Berries, a publication of the Ontario Berry Growers Association