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Fruit and Nut Stuffing

 

96

Yield

9

servings

Prep

25

min

Cook

11

min

Ready

8

hrs

Trans-fat Free, High Fiber
 

Ingredients

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
cup macadamia nuts
whole
*
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

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

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Nutrition Facts

Serving Size 204g (7.2 oz)
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%
* based on a 2,000 calorie diet How is this calculated?

 

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