Cranberry and Caramelized Onion Stuffing

Cranberry and Caramelized Onion Stuffing
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8 cups (2L)


6 tbsp (90 mL) butter, divided
3 large onions, sliced in thin wedges
1 1/2 tsp (7 mL) sugar
1/4 cup (50 mL) water
1 1/2 cups (375 mL) sliced celery
2 tsp (10 mL) dried thyme leaves
1 pkg (142 g) Craisins® Dried Cranberries
2 boxes (120 g each) stuffing mix for turkey, chicken or pork
2 cups (500 mL) hot water


Preheat oven to 350°F (180°C).

Melt 3 tablespoons (45 mL) of the butter in large saucepan or Dutch oven over medium-high heat. Add onions and sugar. Cook and stir 5 minutes or until onions are well browned. Reduce heat to low. Add 1/4 cup (50 mL) water to pan and cook, stirring often, for 10 minutes or until liquid has evaporated and onions are tender. Remove from pan.

Melt remaining butter in same pan. Cook celery and thyme 5 minutes or until celery is tender. Remove pan from heat. Add caramelized onions, Craisins® Dried Cranberries, pouches of stuffing crumbs and seasoning packets. Stir in 2 cups (500 mL) hot water. Spoon into 2-quart (2 L) casserole. Cover and bake for 40 minutes or until heated through.


Cranberry and Caramelized Onion Stuffing

Cranberry and Caramelized Onion Stuffing

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