Raspberry Pecan Stuffing & Raspberry Sauce

Category, DifficultyIntermediate

Add something special to your holiday meal.

 Stuffing:
 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
1

Mix all stuffing ingredients together.

2

Fill cavity of bird and roast.

3
4

For sauce:

5

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

6

Add vinegar, cook until vinegar becomes syrupy.

7

Reduce heat and whisk in stock and sour cream.

8

Add raspberries and heat 1 minute.

9

Pour over each serving.

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

Ingredients

 Stuffing:
 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

Directions

1

Mix all stuffing ingredients together.

2

Fill cavity of bird and roast.

3
4

For sauce:

5

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

6

Add vinegar, cook until vinegar becomes syrupy.

7

Reduce heat and whisk in stock and sour cream.

8

Add raspberries and heat 1 minute.

9

Pour over each serving.

Raspberry Pecan Stuffing & Raspberry Sauce
IngredientsDirections