Cranberry 'n Pork Stuffing

The holidays just don't seem complete without a batch of stuffing warmly resting on the table. This Cranberry 'n Pork Stuffing includes a significant helping of meat and veggies, a dash of wine and some dried fruit and nuts, inspired by a few holiday specials seen in this year's travels. At several parties I hosted, the stuffing went faster than many of my pastries or desserts! Serve a batch of this delightful dressing with dinner or as an appetizer and have a savory holiday! Enjoy!!

Ingredients

Servings: ~48 bars

Prep Time: ~30min

1 1/2 large bread loaves, cubed, staled

4 Shallots

8oz Smoked Ham

4 Stalks Celery
3 Garlic Cloves

1 Apple, Large

2/3 Cup Walnuts, crushed
3 Eggs
1 Cup Chicken Broth
Salt and Pepper, to taste

Preheat oven to 200 degrees.

Bread - To stale the bread, cut the loaves into cubes and bake at 200 degrees for 15-20 minutes, until dry.

Preheat oven to 350 degrees.

Stuffing - Using a 1 Cup measure, fill cranberries until about two-thirds and pour in wine until you reach a full cup. Pour into a small saucepan and heat on medium-high heat until boiling. Remove from heat and set aside to cool. In a food processor, combine the shallots, smoked ham, celery, garlic, and apple. Turn out into a medium sauce pan and cook the mixture until softened in the olive oil and butter.  In a large mixing bowl, combine the heated mixture with the bread, cranberries, and walnuts. Add in the eggs and broth and work the moisture into to the bread using hands or a spatula. Add salt and pepper to taste. Spread into a lightly buttered 13" x 9" baking pan and pat down until it reaches the edges. Bake covered at 350 for 30 minutes. Remove the cover and bake an additional 15-20 minutes, or until the top has set. Slice the pan into 6 x 8 to make bite-size savory squares.

Note - For this recipe, I used a rye and sourdough bread for extra tone, smoked ham for additional flavor, walnuts for texture, and white wine instead of red wine to maintain a contrast between the cranberries and the stuffing.