This recipe was contributed by Luke Zahm, Viroqua Food Co-op Chef.
Luke is a Vernon County Native who returned to his roots after 13 years of professional cooking in Madison. He is passionate about family farming, buying local and strengthening the local community through food. He and his wife Ruthie (also from Viroqua) have 3 children and live in the countryside near La Farge.
Cranberry and Walnut Stuffing
½ lb dried cranberries, plumped
2 cups white wine
1/4 lb walnuts, toasted
3 Tbsp sugar
1/4 cup water
3 lbs onions, diced
1½ lbs carrot, diced
1½ lbs celery, diced
2 Tbsp butter
2 lbs bread, cubed
1 quart broth, pork drippings from pan
2 ounces fresh thyme
3 Tbsp salt
2 Tbsp black pepper
- Place dried cranberries (found on endcap near bulk section) in a small sauce pan and cover with white wine. Place over medium low heat and allow to rehydrate slowly. Once rehydrated, allow to cool in liquid. Reserve liquid and cranberries.
- Toast walnuts in oven at 300 degrees until they are fragrant and golden. Allow to cool.
- Boil water and sugar together until slightly thickened to create a simple syrup. While syrup is warm, drizzle over cooled walnuts to create a sugar coating. Place on a cookie sheet to cool completely.
- In large sauté pan, heat butter and add onion, carrot and celery, and sauté until onions are translucent. Remove.
- In large bowl add bread, stock, carrots, onion, celery, plumped cranberries, toasted walnuts, fresh herbs, seasonings, etc. Bake in 300 degree oven for 40 minutes.
Serves 12