Fruits and Nut Stuffing (Herbs)

breadstuffingseasonalfruitsherbs I adore pairing fruit with poultry so it’s no surprise my version of bread stuffing is packed with apples, cranberries and even raisins on occasion. Late autumn is when I am fiercely trying to use up all my herbs before the frost hits them, so fresh herbs are a natural addition to the stuffing. Fresh thyme and parsley from my small herb garden certainly work their magic in this dish, while fresh apples from our local orchards sweetened up this stuffing.

1 cup celery, chopped
2 cups sweet onions, chopped
½ cup butter
¾ cup dried cranberries
¾ cup raisins
1 loaf crusty Italian-style bread cubed (~ 8 cups)
1 Tbsp. fresh thyme leaves
½ tsp. dried savoury ground
1 tsp. black pepper, fresh ground
1 Tbsp. sea salt
2 cups apples, chopped
1 cup turkey or chicken stock
¼ cup fresh parsley, chopped
½ cup walnuts, optional

Plump cranberries and raisins in hot water for about ten minutes. Drain and reserve.

In a large skillet, melt butter over medium heat; add onions and celery. Stirring often, sweat them for about five minutes.

Add thyme, savoury, salt and pepper and continue to cook until vegetables are tender. Add chopped apples and cook gently for about 2 minutes.

Transfer to a bowl and toss with bread cubes. Add dried cranberries or raisins, parsley and walnuts to the bowl and mix well.

Pour turkey stock over stuffing and mix well to combine. Butter an ovenproof dish and pack stuffing into it. (At this point, you may refrigerate the stuffing, well wrapped, for up to a day before proceeding.)

Bake at 350°F (180°C/160°C fan, Gas Mark 4) for about 45 minutes or until golden brown on top. Serve hot.

Variations:

This basic bread stuffing recipe can be customized to taste. Try these variations to suit the season or holiday:

Bread Options: panettone, sourdough, herb bread or multi-grain.
Fruit Options: dried apricots, pears, dried cherries or prunes.