Fruit Filled Stuffing
Fruit-Filled Stuffing packed with dried fruits is a homemade stuffing recipe sure to impress guests at your Thanksgiving dinner. When using fruit in the stuffing recipe, a little brandy makes it that much sweeter.
Notes
If you are using fruit, soak it really well in 1 cup of brandy for a flavorful stuffing.
Variations: pork sausage, wheat bread, celery, and sage old croissants (instead of bread), cranberries, sage and brandy, sweet sausage.
Why You'll Love This Recipe
Here are the top 5 reasons to make our Fruit-Filled Stuffing recipe:
1. It's a Crowd-Pleaser: This Fruit-Filled Stuffing is a unique and flavorful twist on traditional stuffing. The combination of savory bread, sweet dried fruits, and a hint of brandy is sure to be a hit with all of your Thanksgiving guests.
2. It Adds Variety to Your Thanksgiving Spread: Tired of the same old stuffing year after year? Switch things up with this Fruit-Filled Stuffing recipe. The burst of fruity flavor and rich brandy undertones will add a delicious new element to your holiday meal.
3. It's Easy to Make: Despite its gourmet taste, this recipe is surprisingly simple to put together. Just mix together your bread, fruits, and seasonings, then bake until golden brown and delicious. No need to spend hours in the kitchen to impress your guests.
4. It's Versatile: While this Fruit-Filled Stuffing recipe is perfect for Thanksgiving, it's also a great addition to any holiday meal or special occasion. The sweet and savory flavors complement a wide range of main dishes, making it a versatile and always welcome side dish option.
5. It's a Homemade Touch: Your guests will be impressed by your culinary skills when you serve up this Fruit-Filled Stuffing. The homemade touch of this dish adds a personal and thoughtful element to your Thanksgiving dinner, showing your guests how much you care about creating a special and delicious meal for them.
Cooking Time45 min
Ingredients
- 2 loaves old bread, sliced, toasted and cubed
- 1 pound sausage
- 1 medium carrot, peeled, cut up fine
- 1 or 2 large onions, peeled, and chopped fine
- 2 tablespoon to 6 of your favorite fresh herbs, or 2 to 6 teaspoons dried (sage, basil, oregano)
- 2 cup chopped celery or fruit (raisins, cranberries)
- 2 eggs
Instructions
- In your biggest pot, saute the veggies (onions, carrot, celery, ...) and the sausage.
- Break up the sausage into the smallest bits that you can. Do not saute fruit if you are using it, at this point.
- When this is sauteed, add the rest of the ingredients except eggs; mix well.
- Add the eggs, and mix well. They help the stuffing stick together.
- Stuff your bird and cook per bird directions. This stuffs a good 20-plus-pound bird, so if you have extra, put it in a baking dish and stick it in the oven for the last 30 to 45 minutes of bird roasting.
- Cover the dish with foil to keep it from toasting.