Fruit And Nut Stuffing
Nutrition
Calories: 143.7 kcalCarbohydrates: 12.07 gProtein: 2.23 gFat: 9.87 gSaturated Fat: 2.58 gCholesterol: 6.78 mgSodium: 261.44 mgFiber: 1.78 gVitamin A: 2.7095 IUCalcium: 19.6 mgIron: 0.84 mg
Ingredients
- 18 whole pitted prunes
- 1/2 cup dried currants
- 1 cup dark raisins
- 24 dried apricot halves
- 1/4 cup bourbon
- 3 tart cooking apples unpeeled, cored, chopped
- 3 large onions diced
- 2 celery stalks diced
- 4 tbsp melted butter
- 2 tsp vegetable oil
- 2/3 cup whole macadamia nuts
- 2/3 cup whole cashews
- 1 cup walnut pieces
- 2 cups whole raw cranberries
- 1 tsp ground cloves
- 1/4 tsp cayenne pepper
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp dried chervil leaves
- 1 tsp finely minced fresh flat-leaf parsley
- 2 tsp coarse kosher salt
- 1/2 tsp freshly ground black pepper
- 2 eggs slightly beaten
Instructions
- Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight.
- Combined 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 the celery is tender, about 10 minutes.
- Heat 2 teaspoons vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.
- Transfer the sautéed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining ingredients. Gently mix the stuffing with 2 large spoons or your hands until evenly blended.
- Set the stuffing aside while you prepare the turkey for roasting.