- ¼ cup butter
- 2 cups onions, chopped
- 2 cups fennel, chopped
- 1 cup celery, chopped
- 3 cups fresh cranberries
- 12 cups crustless bread, cubed
- ¼ cup fresh sage, chopped
- ¼ cup fresh tarragon, chopped
- 1 teaspoon cinnamon
- 2 eggs, beaten
- ½ to ¾ cup chicken stock
- Salt and freshly ground pepper
Preheat oven to 350F. Grease an 8-cup (2-litre) baking dish.
Heat butter in a skillet over medium heat. Add onions, fennel and celery and sauté until softened, about 2 minutes. Add cranberries and continue to cook another 2 to 3 minutes or until cranberries just start to pop. Add bread, sage, tarragon and cinnamon and remove from heat. Stir in beaten egg and enough stock to bind. Season well with salt and pepper.
Pack prepared baking dish with stuffing mixture and cover with a greased piece of aluminum foil. Bake for 30 minutes, remove foil and bake 15 minutes more or until stuffing is browned.