FRUIT AND NUT STUFFING

Fruit and Nut Stuffing image

Provided by Feeding my Family

Categories Kosher

Time 2h

Yield 9 cups, 25 serving(s)

Number Of Ingredients 22

18 pitted prunes
1/2 cup dried currant
1 cup dark raisin
24 dried apricots
1/4 cup Bourbon
2 teaspoons extra virgin olive oil
2/3 cup cashews
1 cup unsalted walnut pieces
3 tart apples, cored and chopped
3 large onions, diced
2 celery ribs, diced
1/4 cup coconut oil (or margarine)
2 cups cranberries, raw
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon chervil
1 teaspoon fresh parsley, minced
2 teaspoons salt
2 eggs
1 teaspoon ground cinnamon
broth or water

Steps:

Preheat oven to 325.
Combine first 5 ingredients, cover and soak overnight.
Using the EVOO, toast the nuts, stirring until golden.
Sautee the apples, onion and celery in coconut oil until tender. Then transfer it to a large mixing bowl.
Add the soaking fruit and nuts to the mix.
Add the remaining ingredients and mix well.
Add enough broth to moisten it well.
Put the dressing in a well greased casserole pan and back for 90 minutes or until done to your liking.

Nutrition Facts : Calories 151.2, Fat 7.8, SaturatedFat 2.7, Cholesterol 14.9, Sodium 220.7, Carbohydrate 18.8, Fiber 2.7, Sugar 12.7, Protein 2.6

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