Apple, Fruit and Nut Stuffing
- Cook Time
- 1 hour
- Total Fat
- Saturated Fat
- Dietary Fiber
- 13 cups sourdough bread, cubed
- 6 cups apples, cubed
- 1 cup toasted almonds
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 2 cups dried apricots
- 2 tbsp sage, chopped
- 2 tbsp parsley, chopped
- 6 tbsp butter, melted
- 1 onion, chopped
- 3 celery ribs, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 8 large eggs
- 2 1/2 cups low-sodium chicken broth
- Preheat oven to 350 degrees. Spread bread cubes onto a baking sheet covered w foil. Bake until golden (about 15 to 20 minutes). Transfer to a large bowl.
- Saute onion, carrot and celery in butter until vegetables are softened. Add garlic. Let mixture cool.
- Then scrape into bread bowl.
- Stir in the eggs and broth.
- Add dried fruits, herbs and season w/ salt and pepper.
- Spray a 9 x 13 – inch baking dish w/ nonstick spray.
- Spread the stuffing mixture in the dish and cover w/ foil.
- Bake for 30 minutes until heated through.
- Uncover and bake for 10 more minutes to get the top browned and slightly crunchy.
Serve this delicious dessert hot or cold.
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