RECIPES FOR DRIED FRUITS RECIPES

DRIED FRUIT STUFFING | ALLRECIPES

Dried Fruit Stuffing | Allrecipes image

A sweeter take on the traditional Thanksgiving stuffing.

Provided by CJ

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 5 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

1?½ (1 pound) loaves day-old whole wheat bread
2 tablespoons unsalted butter
2 medium onions, diced
1 cup dried tart cherries
1 cup golden raisins
½ cup dried currants
½ cup pitted prunes, coarsely chopped
1?½ tablespoons chopped fresh thyme
1 pinch salt and ground black pepper to taste
2 large eggs, beaten
1 serving cooking spray
2?¾ cups chicken broth

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.
Bake in the preheated oven until very dry, about 15 minutes.
While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.
Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes; toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.
Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.
Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.
Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.

Nutrition Facts : Calories 298.3 calories, CarbohydrateContent 55.4 g, CholesterolContent 37.5 mg, FatContent 5.2 g, FiberContent 5.8 g, ProteinContent 10.7 g, SaturatedFatContent 1.9 g, SodiumContent 565.4 mg, SugarContent 29.7 g

DRIED FRUIT FRUITCAKE RECIPE - FOOD.COM

Dried Fruit Fruitcake Recipe - Food.com image

This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Yield 24 serving(s)

Number Of Ingredients 17

Ingredients

2 cups granulated sugar
2 cups water
1 cup brandy (or use an equal amount of apple juice or cider)
2 cups dates, pitted & quartered
2 cups golden raisins
2 cups dried cherries
1 1/2 cups dried apricots, quartered
1 cup dried cranberries
1/2 cup unsalted butter
2 cups all-purpose flour
2 cups slivered almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 tablespoon almond extract

Steps:

In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.

Nutrition Facts : Calories 323.6, FatContent 9.1, SaturatedFatContent 3, CholesterolContent 27.8, SodiumContent 84.5, CarbohydrateContent 52.9, FiberContent 3.9, SugarContent 38.3, ProteinContent 4.6

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