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Cranberry stuffing

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Last year I made a stuffed pumpkin, following a Dorie Greenspan recipe. Essentially I took kabocha squash, cut off the top (jackolantern style), cleaned it, then filled it with a bread stuffing rich in cheese and cream; then baked that till the squash was tender and the stuffing bubbling.
http://www.epicurious.com/recipes/foo...

Now I am toying with doing the same, but somehow including cranberries. I found some cranberry stuffing recipes, including one using apples and wild rice. But it appears they all use dried cranberries, which a quite different from fresh.

Would fresh work in a stuffing? Obviously they are a lot tarter. And then there's question of whether to use the fresh ones, whole, chopped, and/or cooked. A moist stuffing is desirable, since kabocha is a relatively dry squash.

I'm also going to be making a couple of cranberry 'chutneys', so I don't need to use them in the stuffing, but I thought it might be an interesting touch.

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  1. The thing with fresh cranberries is they are so tart that they may not work well. But you could always use fresh ones, cook them with sugar, honey, or maple syrup. Just barely until they are done. Then use those.

    But I would use dried fruit. They have a much more intense flavor when cooked, and have texture. Most fresh fruit turns to mush when cooked. That dried cranberry and apple with wild rice sounds good.