Dried Fruit Stuffing recipe

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Ingredients

1 ½ (1 pound) loaves day-old whole wheat bread
2 tablespoons unsalted butter
2 medium onions, diced
1 cup dried tart cherries
1 cup golden raisins
½ cup dried currants
½ cup pitted prunes, coarsely chopped
1 ½ tablespoons chopped fresh thyme
1 pinch salt and ground black pepper to taste
2 large eggs, beaten
1 serving cooking spray
2 ¾ cups chicken broth

Nutrition Info

298.3 calories
carbohydrate: 55.4 g
cholesterol: 37.5 mg
fat: 5.2 g
fiber: 5.8 g
protein: 10.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 565.4 mg
sugar: 29.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C).

  2. Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

  3. Bake in the preheated oven until very dry, about 15 minutes.

  4. While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

  5. Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes, toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

  6. Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

  7. Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

  8. Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.

Recipe Yield

12 servings

Recipe Note

A sweeter take on the traditional Thanksgiving stuffing.

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