Fruit & Nut Stuffing

Name: Fruit and Nut Stuffing
Total time: 1 d
Yield: 9
Cuisine: Fusion
Ingredients: prunes; currants; raisins, seedless; apricots, dried; bourbon whiskey; apples, granny smith; onions; celery stalks; butter; macadamia nuts; cashew nuts; walnuts; cranberries; cloves; cayenne pepper; ginger; chervil; parsley leaves; salt; black pepper; eggs

Yield

9 servings

Prep

25 min

Cook

11 min

Ready

8 hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
18	each	prunes pitted, whole
½	cup	currants dried
1	cup	raisins, seedless
24	each	apricots, dried dried	*
¼	cup	bourbon whiskey	*
3	each	Granny Smith apples tart, unpeeled, cored, chopped
3	large	onions peeled, diced
3	each	celery stalks diced
4	tablespoons	butter melted
⅔	cup	macadamia nuts whole	*
⅔	cup	cashew nuts whole	*
1	cup	walnuts pieces, unsalted
2	cups	cranberries raw, whole
1	teaspoon	cloves ground
¼	teaspoon	cayenne pepper
1	teaspoon	ginger ground
1	teaspoon	chervil leaves, dried	*
1	teaspoon	parsley leaves fresh, finely minced
2	teaspoons	salt
¼	teaspoon	black pepper freshly ground
2	large	eggs slightly beated

Ingredients

Amount	Measure	Ingredient	Features
18	each	prunes pitted, whole
118	ml	currants dried
237	ml	raisins, seedless
24	each	apricots, dried dried	*
59	ml	bourbon whiskey	*
3	each	Granny Smith apples tart, unpeeled, cored, chopped
3	large	onions peeled, diced
3	each	celery stalks diced
6E+1	ml	butter melted
158	ml	macadamia nuts whole	*
158	ml	cashew nuts whole	*
237	ml	walnuts pieces, unsalted
473	ml	cranberries raw, whole
5	ml	cloves ground
1.3	ml	cayenne pepper
5	ml	ginger ground
5	ml	chervil leaves, dried	*
5	ml	parsley leaves fresh, finely minced
1E+1	ml	salt
1.3	ml	black pepper freshly ground
2	large	eggs slightly beated

Directions

Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit.

Cover bowl and soak overnight.

If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water.

Dry on paper towels.

Heat 2 tablespoon vegetable oil in a skillet and add the nuts.

Toast them, stirring constantly, until golden.

Combine the apples, onions, and celery in a large skillet along with the butter.

Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes.

Transfer the onion mixture to a large mixing bowl.

Add the macerated fruit and all remaining ingredients.

Gently mix the stuffing with 2 large spoons until evenly blended.

Set aside the stuffing while you prepare the turkey for roasting.

Stuff turkey ¾ full and roast according to size (for a 20 lb. turkey, approx. 9 cups).

* not incl. in nutrient facts

Nutrition Facts

204g

Amount per Serving

Calories 30746% of calories from fat

% Daily Value *

Total Fat 16g 24%

Saturated Fat 4g 21%

Trans Fat 0g

Cholesterol 60mg 20%

Sodium 592mg 25%

Total Carbohydrate 14g 14%

Dietary Fiber 6g 23%

Sugars g

Protein 14g

Vitamin A 10% • Vitamin C 36%

Calcium 6% • Iron 9%

Fruit & Nut Stuffing

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