DRIED FRUIT AND TOASTED NUT STUFFING

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Dried Fruit and Toasted Nut Stuffing image

This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of all the onions.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 15

3/4 pound sourdough bread cut into 1-inch cubes (8 cups)
1/4 cup cup extra-virgin olive oil
1 large onion, diced
3 medium carrots, peeled and diced
3 celery stalks, thinly sliced
2 cups fresh parsley leaves, chopped
1 cup toasted walnuts, chopped
1 cup toasted pecans, chopped
1 cup dried figs, sliced crosswise
1 cup dried apricots, chopped
1 cup prepared chestnuts, chopped
1/4 cup assorted fresh herbs such as sage, rosemary, and thyme, chopped
2 cups water
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper

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).

Nutrition Facts : Calories 771 g, Cholesterol 20 g, Fiber 12 g, Protein 15 g, Sodium 427 g

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