Winter Fruit and Nut Stuffing
Elevate your holiday table with this irresistible Winter Fruit and Nut Stuffing, a festive twist on a classic side dish. This recipe combines the rustic charm of toasted sourdough or baguette cubes with the natural sweetness of dried cranberries and apricots, complemented by the nutty crunch of pecans and walnuts. Infused with aromatic sage, thyme, and a rich vegetable or chicken stock, this stuffing is baked to golden perfection with a satisfyingly crisp topping. Perfect for Thanksgiving, Christmas, or any cozy winter gathering, this dish strikes a harmonious balance between savory and sweet flavors. Whether you serve it alongside roasted turkey or as a centerpiece for a vegetarian spread, this crowd-pleasing stuffing is sure to warm hearts and appetites alike.
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Recipe Information
Ingredients
- 8 cups stale baguette or sourdough bread, cubed
- 6 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 stalks celery stalks, finely chopped
- 3 cloves garlic cloves, minced
- 2.5 cups chicken or vegetable stock
- 1 cup dried cranberries
- 1 cup dried apricots, chopped
- 0.75 cup chopped pecans
- 0.75 cup chopped walnuts
- 1 tablespoon fresh sage, minced
- 1 teaspoon fresh thyme, minced
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 large eggs, beaten
- 1 tablespoon olive oil (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Spread the cubed bread on a large baking sheet and lightly toast in the oven for 10-15 minutes, or until dry and slightly golden. Remove and set aside to cool.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until they become soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
Pour the chicken or vegetable stock into the skillet and bring to a gentle simmer. Stir in the dried cranberries, dried apricots, chopped pecans, chopped walnuts, sage, thyme, salt, and ground black pepper.
In a large mixing bowl, combine the toasted bread cubes with the fruit-and-nut mixture from the skillet. Mix well to ensure the bread is evenly coated with the flavorful stock.
Allow the mixture to cool slightly, then stir in the beaten eggs. Mix thoroughly until the ingredients are well combined.
Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and slightly crispy.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Winter Fruit and Nut Stuffing as a delicious holiday side!
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 30.4 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
