- Prep: 12 hr
- Cook Time: 11 min
- Total: 12 hr 11 min
- Serving: 8-12 People
Here's a delicious, healthy recipe for fruit and nut stuffing that will complement your Thanksgiving or Christmas dinner.
- 18 whole, pitted prunes
- 1/2 cup dried currants
- 1 cup raisins
- 24 dried apricot halves
- 1/4 cup bourbon
- 3 tart cooking apples, unpeeled, cored and chopped
- 3 large onions, peeled and diced
- 3 celery ribs, diced
- 4 tablespoons melted butter
- 2/3 cup whole macadamia nuts
- 2/3 cup whole cashews
- 1 cup unsalted walnut pieces
- 2 cups whole raw cranberries
- 1 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 teaspoon dried chervil leaves
- 1 teaspoon finely minced fresh parsley
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs, slightly beaten
- Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. Dry on paper towels.
- Heat 2 tablespoons of vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes.
- Transfer the onion mixture to a large mixing bowl. Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended.
- Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size (for a 20 pound turkey, about 9 cups).