Savory Fruit and Nut Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
6 slice(s) whole wheat bread cut into 1/2 cubes |
1 tablespoon(s) olive oil |
1 large onion chopped |
2 large ribs celery (with some leaves) coarsely chopped |
1 1/2 teaspoon(s) dried sage |
1/2 teaspoon(s) freshly ground black pepper |
1/4 teaspoon(s) salt |
1 can(s) (14.5 oz.) reduced-sodium, fat-free chicken broth |
3/4 cup(s) chopped hazelnuts (mufa) |
1/3 cup(s) snipped unsweetened dried apricot halves |
1/3 cup(s) unsweetened dried cherries |
Directions:
1. Do Ahead: cube and toast bread and cut up onion, celery, and fruit the day before.
2. PREHEAT oven to 425 degrees F. Coat 8 x 8 or 9 x 9 baking dish (or 9 deep-dish pie plate) with cooking spray.
3. PLACE bread cubes in 11 x 7 baking pan. Bake, stirring often, until golden and lightly crisp, 10 to 12 minutes. Set aside to cool in pan. Reduce heat to 375 degrees F.
4. WARM oil medium nonstick skillet over medium heat. Add onion, celery, sage, pepper, and salt and cook, stirring often, until tender, 8 to 10 minutes, adding broth, 1 tablespoon at a time, if pan gets dry.
5. PUT onion mixture in large bowl. Add bread cubes, hazelnuts, apricots, cherries, and remaining broth. Mix well and transfer to prepared baking dish. Cover with foil.
6. BAKE 15 minutes until heated through. Uncover and bake 20 to 25 minutes more, until crisp and browned.
|
|