Tuesday, January 18, 2011

Cranberry Tangerine Stuffing:

I don't know about you, but I have tons of fruit trees in my back yard. As soon as they fill up with fresh fruit. I always try to share the wealth of fresh organic vegetables with my friends and family. Well here is a recipe that I recently developed for Otto A's Iron Chef Challenge. Your family will love it and it is always great to have a fabulous comfort food like stuffing as a side dish!

Cranberry Tangerine Stuffing:
12 pieces of old gluten free bread torn up into small pieces
2 cups diced celery about 8 stalks
2 cups diced onions 1 large onion
5 tangerines peeled and chopped
1 cup dried cranberries
3/4 cup olive oil
4 tablespoons Poultry Seasoning
2 teaspoons salt
2 teaspoons pepper
1/4 cup broth if baking in a pan
Cooking Spray if baking ion a pan

Preheat oven to 350 degrees.

Next I start to work on the stuffing dice 1 whole large size onion , 8 sticks of celery also diced.

Peel 5 tangerines and cut in small pieces 2 to 3 per slice. Make sure you remove the seeds too.Are these the most beautiful tangerines you have seen in a long time. They are right out from my back yard.

Last adding 1 cup of dried cranberries and set aside.

In a separate very large bowl tear up gluten free bread in small pieces.

Next add fruits and vegetables, spices, and drizzle in olive oil  making sure all is combined evenly.

Now you can do one or two things stuff in a bird or bake in a 13 x 9 pan sprayed with cooking spray.
Next place in the oven covered for 45 minutes however if you make it as dressing add a 1/4 cup broth to keep moist prior to cooking.

Enjoy and Bon Appetite

Sheila Fretz

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