Fruity Nut Dressing
Fruity Nut Dressing
Photography by Matthew Kimura
This recipe makes 12 cups servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 251 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 39 g |
| fibre | 4 g |
| chol | 14 mg |
| sodium | 468 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 16 |
| vit A | 9 |
| vit C | 7 |
| folate | 9 |
This is decidedly delicious and much easier than stuffing the turkey on Christmas morning.
Ingredients
- 1/3 cup butter
- 2 cups chopped mixed dried fruit, (apples, peaches, pears, apricots, prunes)
- 5 stalks celery, finely chopped
- 4 cloves garlic, minced
- 3 onions, chopped
- 4 tsp dried sage
- 1 tbsp dried marjoram
- 1/2 tsp each salt and pepper
- 14 cups cubed day-old Italian bread or French bread
- 1/2 cup chopped toasted hazelnuts
- 1-1/2 cups chicken stock or vegetable stock
Preparation
In large skillet, melt half of the butter over medium heat; cook fruit, celery, garlic, onions, sage, marjoram, salt and pepper, stirring occasionally, for about 15 minutes or until softened.
In large bowl, toss celery mixture with bread. (Make-ahead: dressing can be prepared to this point and frozen in airtight container for up to 2 weeks; thaw in refrigerator for 24 hours before continuing.) Sprinkle with nuts. Melt remaining butter with 1 cup (250 mL) of the stock; drizzle over stuffing and toss to combine. Transfer to greased 13- x 9-inch (3 L) baking dish. Cover and bake in top third of 375°F (190°C) oven for 30 minutes.
Stir in remaining stock; bake, uncovered, for 10 to 15 minutes longer or until golden and heated through.
Additional information :
Tip: Substitute 1/2 cup (125 mL) turkey drippings for last 1/2 cup (125 mL) stock if desired
- Keywords : Stuffings and Fillings; Thanksgiving; Christmas; Apples; Nuts; Garlic; Bake; Vegetarian;
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