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Fruit and Nut Stuffing




Source of Recipe


Practical Kitchen web site


Recipe Introduction


This is really different (in my opinion) for a change in stuffings to try for the holiday. It is very good and flavorful!


Recipe Link: http://www.PracticalKitchen.com

List of Ingredients




Fruit & Nut Stuffing


18 each whole pitted prunes
1/2 cup dried currants
1 cup raisins
24 each dried apricot halves
1/4 cup bourbon
3 each tart cooking apples, unpeeled,
cored and chopped
3 each large onions, peeled and diced
3 each celery ribs, diced
4 tablespoons melted butter
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh parsley
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 each eggs, slightly beated

Put the prunes, currants, raisins, and apricot halves in a
bowl and pour the bourbon over the fruit. Cover bowl
and soak overnight. If you are using salted macadamia
nuts and salted cashews, put them in a strainer and
remove salt by rinsing them under cold water. Dry on
paper towels. Heat 2 tbsp. vegetable oil in a skillet and
add the nuts. Toast them, stirring constantly, until golden.
Combine the apples, onions, and celery in a large skillet
along with the butter. Cook the mixture over moderate
heat, stirring occasionally, until the onions are soft and
celery is tender, about 11 minutes. Transfer the onion
mixture to a large mixing bowl. Add the macerated fruit
and all remaining ingredients. Gently mix the stuffing with
2 large spoons until evenly blended. Set aside the stuffing
while you prepare the turkey for roasting. Stuff turkey
3/4 full and roast according to size.
(for a 20 lb. turkey, approx. 9 cups)
Fruit & Nut Stuffing


18 each whole pitted prunes
1/2 cup dried currants
1 cup raisins
24 each dried apricot halves
1/4 cup bourbon
3 each tart cooking apples, unpeeled,
cored and chopped
3 each large onions, peeled and diced
3 each celery ribs, diced
4 tablespoons melted butter
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh parsley
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 each eggs, slightly beated

Recipe



Put the prunes, currants, raisins, and apricot halves in a
bowl and pour the bourbon over the fruit. Cover bowl
and soak overnight. If you are using salted macadamia
nuts and salted cashews, put them in a strainer and
remove salt by rinsing them under cold water. Dry on
paper towels. Heat 2 tbsp. vegetable oil in a skillet and
add the nuts. Toast them, stirring constantly, until golden.
Combine the apples, onions, and celery in a large skillet
along with the butter. Cook the mixture over moderate
heat, stirring occasionally, until the onions are soft and
celery is tender, about 11 minutes. Transfer the onion
mixture to a large mixing bowl. Add the macerated fruit
and all remaining ingredients. Gently mix the stuffing with
2 large spoons until evenly blended. Set aside the stuffing
while you prepare the turkey for roasting. Stuff turkey
3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)

Recipe courtesy of Practical Kitchen.com
http://www.practicalkitchen.com