STUFFING WITH DRIED FRUIT RECIPES

Name: Dried Fruit Stuffing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 cups.
Ingredients: 1 package (6 ounces) stuffing mix; 1/2 cup dried cranberries; 1/2 cup chopped pitted dried plums (prunes); 1/2 cup chopped dried apricots; 1/3 cup slivered almonds, toasted

DRIED FRUIT STUFFING RECIPE: HOW TO MAKE IT

Dried Fruit Stuffing Recipe: How to Make It image

Fruit and almonds give new life to a boxed stuffing mix in this flavorful recipe. — Taryn Kuebelbeck, Plymouth, Minnesota

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 cups.

Number Of Ingredients 5

Ingredients

1 package (6 ounces) stuffing mix
1/2 cup dried cranberries
1/2 cup chopped pitted dried plums (prunes)
1/2 cup chopped dried apricots
1/3 cup slivered almonds, toasted

Steps:

Prepare stuffing mix according to package directions, adding dried fruits when adding contents of stuffing mix. Just before serving, stir in almonds.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

DRIED FRUIT AND TOASTED NUT STUFFING RECIPE | MARTHA STEWART

Dried Fruit and Toasted Nut Stuffing Recipe | Martha Stewart image

This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of all the onions.

Provided by Martha Stewart

Categories Vegetarian Recipes

Number Of Ingredients 15

Ingredients

3/4 pound sourdough bread cut into 1-inch cubes (8 cups)
1/4 cup cup extra-virgin olive oil
1 large onion, diced
3 medium carrots, peeled and diced
3 celery stalks, thinly sliced
2 cups fresh parsley leaves, chopped
1 cup toasted walnuts, chopped
1 cup toasted pecans, chopped
1 cup dried figs, sliced crosswise
1 cup dried apricots, chopped
1 cup prepared chestnuts, chopped
1/4 cup assorted fresh herbs such as sage, rosemary, and thyme, chopped
2 cups water
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper

Steps:

Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper.
Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more.
Serve with Mushroom Gravy (optional).

Nutrition Facts : Calories 771 g, CholesterolContent 20 g, FiberContent 12 g, ProteinContent 15 g, SodiumContent 427 g

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