Fruit And Nut Stuffing Recipe
Ingredients
18 prunes, pitted and chopped
1/2 cup raisins or currants
12 dried apricot halves, chopped
1/4 cup bourbon
1 tablespoon corn, canola, or olive oil
3 large Spanish onions, coarsely chopped
2 stalks celery, with greens, coarsely chopped
3 Granny Smith or other tart apples, peeled, if desired, and diced
2 cups (1 bag) fresh or frozen cranberries
1 cup toasted pine nuts
1 cup finely chopped almonds, hazelnuts, pecans, or walnuts
1 teaspoon chopped fresh gingerroot
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon black pepper
2 large eggs, beaten
Directions
1. Combine the prunes, raisins or currants, apricots, and bourbon in a small bowl. Cover and let sit overnight at room temperature.
2. Heat a medium-sized pan over medium heat and add oil. When the oil is hot, add the onions and celery and cook until golden, about 10 minutes.
3. Place the onion mixture in a large mixing bowl, add the dried fruit mixture and the remaining ingredients.
4. Place the stuffing in turkey cavities or in an ovenproof dish and bake for about 35 minutes at 350° F.
2. Heat a medium-sized pan over medium heat and add oil. When the oil is hot, add the onions and celery and cook until golden, about 10 minutes.
3. Place the onion mixture in a large mixing bowl, add the dried fruit mixture and the remaining ingredients.
4. Place the stuffing in turkey cavities or in an ovenproof dish and bake for about 35 minutes at 350° F.
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