Savoury Fruit Stuffing
2
- Prep Time20 min
- Total Time25 min
- Makes12 cups
Fresh apples, orange peel and dried cranberries liven up our traditional bread stuffing, while chopped pecans add crunch.
Ingredients
675 g loaf of sliced white bread
3 large onions
1/2 cup butter
3 large celery stalks
1 tbsp poultry seasoning
2 tsp ground sage
1 1/2 tsp salt
1 tsp black pepper
2 apples, cored
1 tbsp orange zest
1/2 cup dried cranberries
1 cup coarsely chopped pecans
Instructions
Preheat oven to 375F (190C). Remove bread crusts, if you like. Cut bread into 1/2-in. (1-cm) pieces. You should have 12 to 14 cups (3 to 3.5 L). Spread out on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until toasted, 10 minutes. Place in a large bowl.
Meanwhile, finely chop onions. Melt butter in a large frying pan over medium heat. Add onions. Finely chop celery and stir in. Sprinkle with poultry seasoning, sage, salt and pepper. Stir often until onions are soft, 5 minutes.
Coarsely chop apples. Add apples, orange peel, cranberries and pecans to bread mixture. Stir in onion mixture. Taste. Add more seasoning, if needed. Cool completely. If making ahead, cover loosely and refrigerate up to 2 days. Stuff bird just before roasting.
Nutrition (per serving)
Calories 127, Protein 2.5g, Carbohydrates 18.8g, Fat 4.9g, Fibre 1.5g.
