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Northwest Fruit Stuffing

Western.Chefs's picture
Ingredients
  Margarine/Butter 1⁄2 Cup (8 tbs)
  Red onion 1 Large, chopped
  Fennel bulb 1 Large, trimmed and diced
  Pears 2 Large, peeled, cored, and diced
  Granny smith apple 1 Large, peeled, cored, and diced
  Sliced firm white bread loaves 1 1⁄2 , cut into 3/4 inch cubes and lightly toasted
  Chicken broth 1 Cup (16 tbs)
  Dried tart cherries 2⁄3 Cup (10.67 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄3 Cup (5.33 tbs)
  Chopped thyme leaves 2 Teaspoon (Use Fresh)
  Chopped fresh thyme 2 Teaspoon
  Chopped sage leaves 1 Teaspoon (Use Fresh)
  Chopped fresh sage 1 Teaspoon
  Salt 1 Teaspoon
  Coarsely ground black pepper 1⁄2 Teaspoon
Directions

In 12 inch skillet, melt margarine or butter over medium high heat.
Add onion and fennel and cook 10 to 12 minutes, until golden, stirring occasionally.
Add pears and apple and cook 5 minutes longer.
In large bowl, combine onion mixture with toasted bread cubes and remaining ingredients; toss to mix well.
Use to stuff 12 to 16 pound turkey.
Or, spoon into 13" by 9" glass baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Fruit Dessert
Interest: 
Everyday

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