Best Dried Fruit Stuffing Recipes

HERB STUFFING WITH DRIED FRUIT

Steps:

• Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
• Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
• Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

DRIED FRUIT STUFFING

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
• Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

DRIED FRUIT STUFFING

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.
• Bake in the preheated oven until very dry, about 15 minutes.
• While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.
• Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes; toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.
• Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.
• Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.
• Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.

HERB SALTED PORK LOIN WITH DRIED FRUIT & PISTACHIO STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place Diamond Crystal® Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended.
• Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.
• Unroll the pork roast onto a roasting pan or baking dish. Spread the dried fruit mixture evenly over the roast, leaving a 1-inch margin around the edges. Roll up the roast and tie with kitchen twine at two-inch intervals to hold stuffing in place.
• Drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.*
• Roast for 1 hour. Increase the oven temperature to 400 degrees F (200 degrees C), and roast until golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Allow roast to sit for 10 minutes prior to serving.

DRIED FRUIT AND TOASTED NUT STUFFING

Steps:

• Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
• Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper.
• Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more.
• Serve with Mushroom Gravy (optional).

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT

Steps:

• Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
• Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT

Steps:

• Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
• Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.

DRIED FRUIT STUFFING

Steps:

• Prepare stuffing mix according to package directions, adding dried fruits when adding contents of stuffing mix. Just before serving, stir in almonds.

CHUTNEY-GLAZED CORNISH HENS WITH HAZELNUTS AND DRIED-FRUIT STUFFING

Steps:

• Make the stuffing:
• In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
• Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
• While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.
• To toast and skin hazelnuts:
• Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.

MULTIGRAIN STUFFING WITH NUTS AND DRIED FRUIT

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
• Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
• Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

FRESH HAM ROASTED WITH RYE BREAD AND DRIED FRUIT STUFFING

Steps:

• Have your butcher bone and butterfly the ham and score the fat in a diamond pattern. Preheat oven to 350 degrees. Combine 2/3 of the garlic, 2/3 of the caraway seeds, 3 teaspoons of the salt and pepper to taste and rub the mixture over the inside and outside of the pork. Set aside.
• Heat the olive oil in a medium skillet over medium heat. Add the remaining garlic and the onion and cook until soft, about 5 minutes. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste. Mix until well combined.
• Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine. Place in a large, deep roasting pan and pour in the chicken broth. Bake, basting from time to time, until the roast reaches 145 degrees on a meat thermometer, about 3 1/2 hours. Let stand for 15 minutes. Degrease the pan juices, slice serve passing the juices separately.

CRANBERRY-DRIED FRUIT STUFFING

Steps:

• Preheat oven to 350 degrees. Melt 3 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on a rimmed baking sheet. Toast in oven, tossing once, until golden, 18 to 20 minutes. Let cool completely.
• Pour 1 cup boiling water over dried fruit in a bowl; stir to submerge. Set aside until fruit has softened, about 30 minutes. Drain; reserve soaking liquid.
• Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add onions, celery, ginger, and a pinch of salt; cook, stirring occasionally, until golden and soft, about 15 minutes.
• Add onion mixture to bread cubes. Return skillet to medium heat. Add Marsala, and cook, scraping up browned bits with a wooden spoon, until liquid bubbles. Pour over bread mixture. Stir in dried fruit, 1/2 cup soaking liquid, walnuts if using, quinces, and cranberries. Stir in spices and thyme; season with salt and pepper. Stir in eggs.
• To cook stuffing in turkey: Stuff as directed (see Roast Turkey with Quince Glaze recipe). Spoon remaining stuffing into a buttered 8-inch square baking dish; dot generously with butter. Bake, uncovered, in a 375 degrees oven until golden brown, 30 to 35 minutes. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; dot generously with butter. Bake as directed above.

MIDWESTERN WHOLE WHEAT DRIED FRUIT STUFFING

Steps:

• Preheat oven to 250°F. Arrange bread slices on oven rack and bake until very dry but not brown, about 30 minutes. Transfer bread to very large bowl.
• Coarsely crumble bread. Mix in cherries, raisins, currants and prunes. Melt butter in heavy large skillet over medium-low heat. Add onions and sauté until golden and tender, about 15 minutes. Add to stuffing. Mix in thyme. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Mix in eggs.
• To bake stuffing in turkey:
• Mix 3/4 cup broth into stuffing. Fill main turkey cavity with stuffing. Mix enough broth into remaining stuffing to moisten (about 3/4 to 1 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F.Butter 13 x 9 x 2-inch baking dish. Mix 2 3/4 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is crisp, about 15 minutes.

WILD RICE, DRIED FRUIT AND TOASTED HAZELNUT STUFFING

Steps:

• Melt 3 tablespoons of the margarine over medium heat in a skillet.
• Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.
• Transfer onions to a large bowl.
• Return skillet to heat and melt remaining 2 tablespoons margarine.
• Add celery and garlic and cook until softened, 5 minutes.
• Transfer to bowl with onions.
• Add remaining ingredients to bowl and toss to mix.
• Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.

CROCK POT TURKEY BREAST WITH STUFFING AND DRIED FRUIT

Steps:

• Coarsely chop apples (with or without peels) and mix with stuffing mix, onion, dried fruit, thyme, salt, pepper and poultry seasoning.
• Place mixture in the bottom of a 4-5 quart crock pot.
• Pour chicken stock over mixture making sure all the stuffing is well covered.
• Place turkey on top of stuffing.
• Cook on low for 8 hours or until the turkey reaches 170 degrees on a meat thermometer.

WHOLE-GRAIN STUFFING WITH KALE AND DRIED FRUIT

Steps:

• Preheat oven to 400 degrees. Put bread on a baking sheet and toast, turning once or twice, until golden and dry, 10 to 20 minutes. Remove from oven and cool a bit.
• While bread toasts, put a large pot of water to boil and salt it. Fill a large bowl with ice water. When pot comes to a boil, add kale; let it wilt for about a minute, then drain and plunge it into ice water. When cool, squeeze kale dry and roughly chop. Put kale, oil, vinegar, figs, dates, shallot, sage and nuts in a large salad bowl. Sprinkle with salt and lots of pepper and toss to coat.
• Fill a bowl with tap water and soak bread for about 3 minutes. Gently squeeze a slice dry and crumble it into salad bowl. Repeat with remaining slices. Toss well to combine stuffing and let sit for 15 to 20 minutes or cover and refrigerate for up to a day. Before finishing, taste and adjust seasoning.
• Place stuffing in bird and bake. Or to bake it outside of bird, grease a 2-quart or 9-by-13-inch baking dish and fill it with stuffing. Dot top with bits of butter if you like. Cover with foil and bake for 20 minutes; then uncover and finish baking until crisp, another 10 to 15 minutes more.

TURKEY STUFFING (DRIED FRUIT AND NUT)

Steps:

• Following is the method for stuffing: Heat oil in a non-stick pan.
• Fry onions until soft- 5 to 8 minutes.
• Add apples.
• Cook for 3 minutes.
• Cover.
• Cook for 2 minutes.
• Add remaining ingredients.
• Cook for 5 minutes.
• Folowing is the method to prepare the dish: Spread out the turkey breast thinly.
• Place stuffing on the breast.
• Form a roll, rolling the breast.
• Tie with a twine to hold it firm.
• Sear all around.
• Bake in a pre-heated oven at 180C for 35-40 minutes until well done.
• Slice.
• Prepare a nice presentation on a plate with your choice of vegetables and roast potatoes.

CHALLAH CORNBREAD DRIED FRUIT STUFFING

Steps:

• Directions Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine. Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

PORK LOIN WITH DRIED-FRUIT AND CHESTNUT STUFFING

Steps:

• Preheat oven to 450 degrees. Place pork on a work surface. Hold a sharp knife parallel to work surface, and cut the pork almost in half, stopping 1 inch short of cutting through; open like a book.
• On work surface, arrange six 14-inch lengths of kitchen twine, 1 inch apart. Place pork, opened up, across twine. Sprinkle with chestnuts and dried fruit, leaving a 1-inch border all around; season stuffing with salt.
• Fold one long side over the other, overlapping slightly to form a cylinder; tie with twine. Rub with oil; sprinkle with cracked pepper and coriander, pressing to adhere. Season with salt. (To store, refrigerate, up to 1 day.)
• Place pork in a roasting pan; roast until an instant-read thermometer inserted in meat (not stuffing) registers 145 degrees, 35 to 40 minutes. Transfer to a cutting board (reserve pan); cover loosely with aluminum foil, and let rest (temperature will continue to rise).
• Place pan across two burners. Add wine; simmer, stirring constantly, until syrupy, 4 to 5 minutes. Add Dijon and broth; cook, stirring occasionally, until reduced by half, 6 to 8 minutes. Remove from heat; whisk in butter. Slice pork, and serve with wine sauce.

CHALLAH STUFFING WITH DRIED FRUIT

Steps:

• •In a large soup pot over medium-high heat, heat oil. Add onions, celery, and carrots, and sauté until onions are golden. •Add challah, chestnuts, (if using) fruit, poultry seasoning, 2 teaspoons salt, and pepper to taste. •Pour half of stock over mixture and combine. Pour little at a time to absorb, and pour remainder over once stuffing spooned into casserole. (Note if stuffing: Once turkey is stuffed, put any leftover stuffing in a greased casserole and pour remaining stock over stuffing. Cover with foil and cook in a 350 degrees F oven for 30 minutes, or until golden brown and heated through.) Visit us at CountryLiving.com