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Fruity Nut Dressing

By The Canadian Living Test Kitchen

Tested till perfect

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Fruity Nut Dressing

Fruity Nut Dressing
Photography by Matthew Kimura

This recipe makes 12 cups servings

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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

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