Classic Bread Stuffing With Cranberries and Apricots

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8 likes 4 klips

This twist on traditional stuffing is tried and true delicious! The dried fruit adds the perfect amount of tart and sweet to this savory recipe.

jr4vUmUMP8 Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

1 hr

PT1H
Wait Time

--

PT0S PT1H10M
Classic Bread Stuffing With Cranberries and Apricots

Ingredients

Serves 10
10 servings Serves

Instructions

Step 1

Gather ingredients. Bring stock to a boil and add the dried fruit.

Gather ingredients. Bring stock to a boil and add the dried fruit.

Step 2

Melt butter in a large, heavy skillet over medium heat then sauté the onion and celery until the onion is soft. Stir in salt, pepper, and herbs. Cook for 3 minutes.

Melt butter in a large, heavy skillet over medium heat then sauté the onion and celery until the onion is soft. Stir in salt, pepper, and herbs. Cook for 3 minutes.

Step 3

Place the bread cubes into a large deep bowl. Pour ¼ cup of the sautéed mixture over the bread cubes and toss well. Repeat adding the vegetables ¼ cup at a time until all the vegetables are tossed in. Pour ½ of the sautéed mixture over the bread mixture and toss gently. Repeat with the other half.

Place the bread cubes into a large deep bowl. Pour ¼ cup of the sautéed mixture over the bread cubes and toss well.  Repeat adding the vegetables ¼ cup at a time until all the vegetables are tossed in. Pour ½ of the sautéed mixture over the bread mixture and toss gently.  Repeat with the other half.

Step 4

Let the mixture cool and stuff into the turkey cavity, or put into a buttered slow cooker on low while the turkey is cooking. (Alternatively, put in a buttered casserole dish, cover tightly and cook in the oven at 350F for 1 hour until the stuffing is hot, a little crisp around the edges.)

Let the mixture cool and stuff into the turkey cavity, or put into a buttered slow cooker on low while the turkey is cooking. (Alternatively, put in a buttered casserole dish, cover tightly and cook in the oven at 350F for 1 hour until the stuffing is hot, a little crisp around the edges.)

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Classic Bread Stuffing With Cranberries and Apricots

Classic Bread Stuffing With Cranberries and Apricots

By kitchenbowl

This twist on traditional stuffing is tried and true delicious! The dried fruit adds the perfect amount of tart and sweet to this savory recipe.

Prep Time

10 min

Cook Time

1 hr

Wait Time

--

Ingredients

Serves 10

Instructions

Gather ingredients. Bring stock to a boil and add the dried fruit.

Step 1

Gather ingredients. Bring stock to a boil and add the dried fruit.

Melt butter in a large, heavy skillet over medium heat then sauté the onion and celery until the onion is soft. Stir in salt, pepper, and herbs. Cook for 3 minutes.

Step 2

Melt butter in a large, heavy skillet over medium heat then sauté the onion and celery until the onion is soft. Stir in salt, pepper, and herbs. Cook for 3 minutes.

Place the bread cubes into a large deep bowl. Pour ¼ cup of the sautéed mixture over the bread cubes and toss well.  Repeat adding the vegetables ¼ cup at a time until all the vegetables are tossed in. Pour ½ of the sautéed mixture over the bread mixture and toss gently.  Repeat with the other half.

Step 3

Place the bread cubes into a large deep bowl. Pour ¼ cup of the sautéed mixture over the bread cubes and toss well. Repeat adding the vegetables ¼ cup at a time until all the vegetables are tossed in. Pour ½ of the sautéed mixture over the bread mixture and toss gently. Repeat with the other half.

Let the mixture cool and stuff into the turkey cavity, or put into a buttered slow cooker on low while the turkey is cooking. (Alternatively, put in a buttered casserole dish, cover tightly and cook in the oven at 350F for 1 hour until the stuffing is hot, a little crisp around the edges.)

Step 4

Let the mixture cool and stuff into the turkey cavity, or put into a buttered slow cooker on low while the turkey is cooking. (Alternatively, put in a buttered casserole dish, cover tightly and cook in the oven at 350F for 1 hour until the stuffing is hot, a little crisp around the edges.)

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