Fruit and Nut Stuffing
Fruit and Nut Stuffing
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 307
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 20
- Protein
- 5
- Cholesterol
- 82
- Sodium
- 342
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 45 min
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 307
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 20
- Protein
- 5
- Cholesterol
- 82
- Sodium
- 342
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 45 min
Ingredients
1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish
4 celery stalks, finely chopped (about 2 cups)
2 Golden Delicious apples, cored and chopped into 1/4-inch cubes
2 medium onions, finely chopped (about 3 cups)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken or vegetable broth
One 12-ounce bag cubed country-style stuffing
1 cup chopped dried apricots
1 cup dried cherries
1 cup pecans, toasted and chopped
4 large eggs, beaten
Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
- In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
- Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
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