Fruit and Pecan Stuffing
From: Better Homes and GardensThis savory herbed dressing gets a touch of sweetness from the apple juice and dried fruit. Perfect when paired with roast turkey for Thanksgiving dinner.
Servings: Makes 10 to 12 side-dish servings.
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Ingredients
1/2 cup apple juice
1 6-ounce package mixed dried fruit bits (1-1/2 cups)
1 cup finely chopped celery (2 stalks)
1/2 cup sliced green onion (4)
1/2 cup butter or margarine
2 tablespoons snipped fresh parsley
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
10 cups dry bread cubes*
1/2 cup broken pecans, toasted
1 to 1 1/2 cups chicken broth
Directions
1. In a small saucepan heat apple juice until boiling. Stir in dried fruit. Remove from heat; cover and let stand until needed.
2. Meanwhile, in a medium saucepan cook celery and green onion in butter over medium heat until tender but not brown; remove from heat. Stir in parsley, sage, thyme, marjoram, salt, and pepper.
3. Place dry bread cubes in a large bowl. Add the undrained fruit, the vegetable mixture, and the pecans. Drizzle with enough of the broth to moisten, tossing lightly. Transfer stuffing mixture to a 3-1/2- or 4-quart slow cooker.
4. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2-1/4 to 2-1/2 hours. Makes 10 to 12 side-dish servings.
5. *Note: To prepare the 10 cups dry bread cubes, cut 14 to 16 bread slices into 1/2-inch cubes and spread in a large roasting pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice.
Nutrition Facts
Calories 279, Total Fat 15 g, Saturated Fat 7 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 27 mg, Sodium 528 mg, Carbohydrate 33 g, Total Sugar 3 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 6%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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