Fruity Nut Dressing
This is decidedly delicious and much easier than stuffing the turkey on Christmas morning.
Servings: 12 cups (3 L)
Ingredients:
| 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% |
Suggested Recipes
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1/3 cup (75 mL) butter
2 cups (500 mL) chopped mixed dried fruit (apples, peaches, pears, apricots, prunes)
5 stalks celery, finely chopped
4 cloves garlic, minced
3 onions, chopped
4 tsp (20 mL) dried sage
1 tbsp (15 mL) dried marjoram
1/2 tsp (2 mL) each salt and pepper
14 cups (3.5 L) cubed day-old Italian or french bread
1/2 cup (125 mL) chopped toasted hazelnuts
1-1/2 cups (375 mL) chicken 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
Tags:
Stuffings and Fillings; Fruits; Vegetables; Nuts; Bake; Thanksgiving; Entertaining;
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