2-3 full size loaves of your favorite bread, crusts off and diced into ½ inch square pieces
4 Maestro® Red Sweet Bell Peppers (oven-roasted at 375˚F for 25 minutes, peeled and chopped)
2 lbs Campari Tomatoes
2 cups hazelnuts, rough-chopped, toasted and skinned
2 cups frozen cranberries
2 cups dried cranberries
1 cup honey
1 cup orange or cranberry juice
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.
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.