Dried Cranberry & Multigrain Bread Stuffing

Just in time for Thanksgiving, here’s a great stuffing recipe from historic Cherry Creek Winery’s own Chef Marian.  For more info on recipes and wine pairings, check out Cherry Creek Winery’s website.

We’d love to hear your favorite recipes – to learn how to submit your own recipe to us, check out our Pure Michigan Recipes post.

Will stuff 18 Chicken breasts or one Turkey breast

  • 3 cups of multigrain breadcrumbs (not large or fine chunks)
  • 1 cup dried cranberries that have been soaked in one cup of Cherry Creek Cellars Cranberry Passion for several hours
  • 1 medium sweet onion, finely chopped & sauteed until soft
  • 2  8 ozs packages Neufchatel cheese, softened
  • 1 tsp thyme
  • ½ cup finely chopped almonds
  • ¼ tsp ground black pepper

1) Drain cranberries, reserving the liquid. Coarsely chop the cranberries.
2) Mix chopped cranberries with the Neufchatel, cranberries, onion, pepper, & thyme. Mix in the breadcrumbs.
3) Sprinkle the reserved Cranberry Passion over the bread mix, folding to blend.
4) Stuff poultry & bake according to directions. Chicken breasts can be wrapped in two sheets of phyllo that have been lightly brushed with olive oil, bake at 375° for 30 minutes.

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Rustic Potato Skins with Basil Cream Dip

Thanks to Julee Rosso, Silver Plate Cookbook author, Michigan Travel Ideas contributor, and owner of the Wickwood Inn in Saugatuck. Julee offers up great advice on cooking and entertaining in her series, Lessons from an Innkeeper.

Visit our Recipes post for more info on how to contribute your own recipe to share with our readers!

Prep: 35 minutes       Bake: 70 minutes

15 small round red potatoes (2 pounds)
1½ 8-ounce packages (12 ounces) cream cheese, softened
3 ounces Parmigiano-Reggiano or Grana Padano cheese, grated (¾ cup)
¾ cup shredded mozzarella cheese (3 ounces)
¼ cup mayonnaise
¼  cup purchased or homemade basil pesto
¼  cup olive oil
1   tablespoon snipped fresh rosemary
½  teaspoon sea salt, kosher salt or ¼ teaspoon salt

1. Scrub potatoes thoroughly with a brush; pat dry. Place on a large shallow baking pan. Bake, uncovered, in a 400° oven for 40 to 60 minutes, or until tender. Remove baking pan from oven; cool potatoes. Reduce the oven temperature to 350°.

2. For dip: In a medium mixing bowl, beat cream cheese, Parmigiano-Reggiano, mozzarella, mayonnaise and pesto with an electric mixer until combined. Evenly spread mixture in 9-inch pie plate. Bake, uncovered, in 350° oven 30 minutes, or until bubbly.

3. For potato skins: When potatoes are cool enough to handle, use the tines of a fork and your thumbs to break each potato into 3 or 4 irregular (rustic-looking) pieces. Use a teaspoon to carefully scoop out the inside of each potato piece, leaving a shell about 1⁄4 inch thick. (Cover and chill the leftover white portion for another use.)

4. Place potatoes, skin side down, in a single layer on a large shallow baking pan. Drizzle with oil; sprinkle with rosemary. Return to oven (time them to be finished with dip coming out of the oven) and bake 20 to 25 minutes more, or until crispy and heated.

5. Place dip in bowl in the center of a serving platter. Surround with potato skins. Serve immediately.

Makes 8 to 10 servings.