Made with oven-dried Campari Tomatoes, roasted Maestro® Red Sweet Bell Peppers, cranberries and hazelnuts. This savory stuffing can be made a day or two ahead of time and also makes for stellar turkey/stuffing sandwich leftovers.
Instructions
- Pre-heat oven to 325˚F.
- In a pot, combine cranberries, honey and juice. Simmer for 20 minutes. Remove from heat.
- To oven dry – cut in half, season with salt and pepper and drizzle with olive oil. Place the tomatoes halves on a baking tray and oven dry for 1 hour at 300˚F.
- In a large mixing bowl, toss bread with dried tomatoes, roasted peppers, hazelnuts and cranberry mixture.
- Season with salt and pepper.
- Roll stuffing into a cylinder, wrap tightly with plastic wrap and again with tin foil. Make sure no plastic wrap is exposed outside of the tinfoil.
- Bake for 45 minutes.
- Remove from oven, let cool, then refrigerate for 1 hour.
- Unwrap and slice into one-inch (or thinner) rounds.
Recipe Created By
Ocean Wise Executive Chef – Vancouver Aquarium
