Fruit and Nut Stuffing

Fruit and Nut Stuffing
Prep time: 
Cook time: 
Total time: 
Serves: 9 cups
  • 18 prunes, chopped
  • ½ cup raisins or currants
  • 12 dried apricot halves, chopped
  • ¼ cup bourbon
  • 1 tablespoon corn, canola or olive oil
  • 3 large Spanish onions, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 Granny Smith or other tart apples, peeled, if desired, and diced
  • 2 cups (1 bag) fresh or frozen cranberries
  • 1 cup pine nuts, toasted
  • 1 cup finely chopped almonds, hazelnuts, pecans or walnuts
  • 1 teaspoon fresh chopped ginger root
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs
  1. Combine prunes, raisins, apricots and bourbon in a small bowl, cover and let sit overnight at room temperature.
  2. Heat a small pan over medium heat and add oil. When the oil is hot, add onions and celery and cook until golden, about 10 minutes.
  3. Place onion mixture in a large mixing bowl, add dried fruit mixture and remaining ingredients.
  4. Place loosely in cavities or in oven proof bowl and cook for about 35 minutes at 350 degrees.

Notes: any leftover stuffing should be taken out of the turkey and put in a separate container.