A new take on an old classic -- combining traditional New England food staples -- cranberries and bay scallops -- both ready for harvest at Thanksgiving-time -- with a Thanksgiving "classic" stuffing to accompany the Thanksgiving Turkey Dinner -- also --creates a delightful and enchanting color palate to the Thanksgiving table with the bright red cranberries!
- -- bread stuffing (home made or prepared brands, such as Stouffer's Pepperidge Farm, cook's choice)
- -- butter
- -- mushrooms
- -- celery
- -- onion
- -- fresh cranberries (although dried, re-hydrated cranberries can be used in off-season)
- -- fresh bay scallops (although sea scallops can be substituted in off-season -- but flavor contrast between cranberry tartness and bay scallop sweetness not as appreciable if using sea scallops)
- Chop mushrooms, onions and celery into small bits;
- If using sea scallops, also chop them into bite sized bits;
- If using dried cranberries, rehydrate in water;
- Melt butter in saute pan
- Add cranberries (drained of water, if dried and rehydrated), mushrooms, celery, and onion to butter in saute pan, and saute for about 5 minutes;
- Add bay scallops (or chopped sea scallops) to saute pan mix and saute for an additional 5 minutes;
- In an oven-safe bowl, combine stuffing mix (home made or prepared mix) with sauted scallops, cranberries, mushrooms, onions and celery;
- Place oven-safe bowl with stuffing mixture into a pre-heated oven and bake for about 20 minutes (or longer, as individual taste desires) until done.
- Serve this deliciously sweet-tart stuffing mix with traditional Thanksgiving Turkey dinner -- most will agree that the stuffing alone is akin to a whole meal in and of itself!