| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Gma3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dried cranberries; (4 1/2 ounces) |
| 3/4 |
c |
Cranberry juice |
| 2 |
tb |
Unsalted butter; plus 1/2 tablespoon |
|
|
; to coat dish |
| 4 |
md |
Leeks; trimmed to white |
|
|
; part only, rinsed |
|
|
; well, cut into |
|
|
; quarters lengthwise |
|
|
; and sliced across |
|
|
; into 1/4-inch |
|
|
; pieces (about 2 3/4 |
|
|
; cups) |
| 1 |
|
Recipe Dried Bread Cubes; (about 9 cups) |
| 2 |
|
Stalks celery; peeled with |
|
|
; vegetable peeler, |
|
|
; cut into thirds |
|
|
; lengthwise and |
|
|
; sliced across into |
|
|
; 1/4-inch pieces (1 |
|
|
; cup), up to 3 |
| 3/4 |
c |
Chopped walnuts |
| 1/4 |
c |
Fresh mint leaves; cut across into |
|
|
; very thin strips |
| 2 |
ts |
Kosher salt |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
Place rack in center of oven. About 20 minutes before baking
dressing, heat oven to 450 degrees.
In a small bowl put the cranberries to soak in the juice.
Melt the 2 tablespoons butter in a medium saute' pan.Add leeks. Cook
over medium-low heat until leeks are soft, not brown.
In a large mixing bowl, put the bread cubes, leeks, celery, walnuts,
mint, salt, and pepper. Mix well. Add berries and juice. Mix
ingredients until well coated with the juice and the bread starts to
absorb the liquid.
Rub a 2 1/2-quart souffle' dish with butter. Pack the dressing
mixture into the dish. Pat down firmly with your hands. Dressing may
be made ahead up to this point and held, covered with plastic wrap,
for up to 1 day in the refrigerator.
Cook for 35 minutes, checking color after 25 minutes and covering
with foil if already sufficiently brown.
Copyright 1995 Roasting: A Simple Art by Barbara Kafka, William Morrow
Converted by MC_Buster.
NOTES : Makes 4 1/2 cups: serves 6 to 8 as a side dish.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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