Fruit and Toasted Almond Stuffing
Fruit and Toasted Almond Stuffing takes about 45 minutes from beginning to end. This recipe serves 10 and costs $1.33 per serving. One serving contains 288 calories, 7g of protein, and 14g of fat. A mixture of peppercorns, fresh sage, celery stalks, and a handful of other ingredients are all it takes to make this recipe so yummy. 597 people were impressed by this recipe. It works well as a reasonably priced side dish. Thanksgiving will be even more special with this recipe. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Vegetarian Times. With a spoonacular score of 62%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Toasted Walnut and Cranberry Stuffing, Spinach, Fennel, and Sausage Stuffing with Toasted Brioche, and Sausage And Sage Stuffing With Dried Cranberries And Toasted Ha.
Servings: 10
Ingredients:
¾ cup almonds, coarsely chopped
2 large apples, peeled and diced (3 cups)
2 Tbs. balsamic vinegar
12 cups oatmeal bread or whole-wheat bread cubes
2 celery stalks, sliced (1 cup)
½ cup dried cherries
3 Tbs. chopped fresh parsley
3 Tbs. fresh sage, cut into thin strips
½ tsp. Simply Organic Ground Nutmeg
2 Tbs. maple syrup
5 Tbs. olive oil
½ tsp. Simply Organic Crushed Red Pepper
½ tsp. freshly ground Simply Organic Black Peppercorns
1 large red onion, quartered and thinly sliced (2 cups)
1 tsp. Simply Organic Thyme Leaf
3 cups no-salt vegetable broth
Equipment:
oven
baking sheet
bowl
baking pan
frying pan
aluminum foil
Cooking instruction summary:
1. Preheat oven to 225°F. Spread bread cubes on baking sheet, and bake 30 to 45 minutes, or until dry and crisp. Transfer to large bowl.2. Increase oven to 350°F. Spread almonds on baking sheet, and toast 10 minutes, or until pale brown and fragrant, stirring occasionally.3. Coat 13- x 9-inch baking dish with cooking spray. Heat oil in large skillet over medium heat. Add onion, and cook 5 to 7 minutes, or until softand translucent. Add celery, and sauté 2 minutes more. Stir in apples, sage, parsley, thyme, crushed red pepper, black pepper, and nutmeg; seasonwith salt, if desired. Cook 5 minutes. Add maple syrup and vinegar, and remove from heat.4. Combine apple mixture, bread cubes, almonds, and dried cherries in large bowl. Transfer to prepared baking dish, and pour broth over top. Cover with foil, and bake 40 minutes, or until stuffing begins to brown on top. If you prefer crisp stuffing, remove foil, and bake 10 minutes more.
Step by step:
1. Preheat oven to 225°F.
2. Spread bread cubes on baking sheet, and bake 30 to 45 minutes, or until dry and crisp.
3. Transfer to large bowl.
4. Increase oven to 350°F.
5. Spread almonds on baking sheet, and toast 10 minutes, or until pale brown and fragrant, stirring occasionally.
6. Coat 13- x 9-inch baking dish with cooking spray.
7. Heat oil in large skillet over medium heat.
8. Add onion, and cook 5 to 7 minutes, or until softand translucent.
9. Add celery, and sauté 2 minutes more. Stir in apples, sage, parsley, thyme, crushed red pepper, black pepper, and nutmeg; seasonwith salt, if desired. Cook 5 minutes.
10. Add maple syrup and vinegar, and remove from heat.
11. Combine apple mixture, bread cubes, almonds, and dried cherries in large bowl.
12. Transfer to prepared baking dish, and pour broth over top. Cover with foil, and bake 40 minutes, or until stuffing begins to brown on top. If you prefer crisp stuffing, remove foil, and bake 10 minutes more.
Nutrition Information:
covered percent of daily need
