Fruit And Nut Stuffing
Ingredients
- 1/2 cup unsalted butter ⓘ
- 1 cup finely diced onion ⓘ
- 1 cup finely diced celery ⓘ
- 1/2 cup dried cranberries ⓘ
- 1 cup toasted chopped pecans ⓘ
- 16 ounces unseasoned bread, cubes ⓘ
- 1 cup white raisins ⓘ
- 1 teaspoon sage leaves or 1/2 teaspoon ground sage ⓘ
- 1 teaspoon thyme leaves or 1/2 teaspoon ground thyme ⓘ
- 2 teaspoons marjoram, leaves or 1 teaspoon ground marjoram ⓘ
- 1 1/2 cups chicken broth ⓘ
- salt
- pepper ⓘ
Instructions
- Saute onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
- If you need to toast your pecans you can do so over medium-low heat in a skillet.
- Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
- (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
- You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
- Cooking times will vary with size and shape of pan.
- Add broth to maintain preferred moisture level of stuffing.
Nutrition & Diet Analysis (per serving)
810
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).