Fresh fruit & vegetable stuffing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Paprika |
| 1 | large | (16-oz) french bread or 2 medium size french breads |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Dried thyme |
| 2 | teaspoons | Rubbed sage |
| 2 | cups | Chopped yellow onion |
| 2 | cups | Chopped celery |
| 3 | larges | Firm pears cored and cut into 1/2 inch cubes (4 1/2 cup) |
| 2 | eaches | Apples cored and cut into 1/2 inch cubes (3 cups) |
| 2 | cups | Fresh cranberries |
| gram | Zest of 2 oranges | |
| 3 | tablespoons | Fresh thyme leaves OR 1 tablespoon dried thyme |
| 3 | tablespoons | Chopped fresh sage OR 1 tablespoon rubbed sage |
| ½ | cup | Fresh orange juice |
| ½ | cup | Defatted chicken broth |
| Salt and pepper to taste | ||
Directions
BREAD CUBES: Preheat oven to 350 degrees. Cut bread in half lengthwise. Cut crosswise into 1 inch cubes, about 6 cups. Place in a bowl and toss with oil, thyme, sage and paprika to coat. Spread on a baking sheet in 1 layer and bake for 20-25 minutes, until golden.
Turn cubes if necessary during baking. Place in a large bowl and set aside. STUFFING: Heat remaining 2 tablespoon of oil in a large casserole. Add onions and celery. Cook over medium heat for 10 minutes to wilt slightly. Add to bread cubes. Add remaining ingredients to bowl and toss together. Adjust seasonings to taste.
Cool before stuffing turkey. NOTE: To heat stuffing outside of turkey, place in a 5 quart casserole, cover with aluminum foil and bake in a preheated oven at 350 degrees for 45 minutes.
Submitted By SHARON STEVENS On 11-23-94