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Northwest Fruit Stuffing

Western.Chefs's picture
  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

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: 
Fruit Dessert

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2014 Calories from Fat 794

% Daily Value*

Total Fat 89 g136.9%

Saturated Fat 15.7 g78.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2891.7 mg120.5%

Total Carbohydrates 309 g103%

Dietary Fiber 45.6 g182.2%

Sugars 191.9 g

Protein 18 g36.7%

Vitamin A 159.8% Vitamin C 220.7%

Calcium 48% Iron 64.8%

*Based on a 2000 Calorie diet

Northwest Fruit Stuffing Recipe