Harvest Stuffing
If you have approximately 1 hour and 5 minutes to spend in the kitchen, Harvest Stuffing might be an outstanding dairy free recipe to try. This recipe makes 6 servings with 183 calories, 4g of protein, and 2g of fat each. For 74 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires water, dried plums, cinnamon raisin bread, and dried apricots. It will be a hit at your Thanksgiving event. 7 people were impressed by this recipe. It works well as a side dish. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. If you like this recipe, you might also like recipes such as Country Harvest Stuffing, Harvest Ratatouille, and Harvest Salad.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 cup unsweetened apple juice
1 cup each chopped carrots, celery and onion
8 slices cinnamon-raisin bread, cubed
10 dried apricots, halved
10 dried plums, halved
1/2 teaspoon salt
1 teaspoon salt-free herb seasoning blend
1-1/2 cups water, divided
Equipment:
sauce pan
baking sheet
bowl
baking pan
Cooking instruction summary:
Directions In a large saucepan, combine 1 cup water, carrots, celery, onion, plums, apricots, seasoning blend and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until fruit and vegetables are tender. Meanwhile, place bread cubes in a single layer on baking sheets. Bake at 350° for 8-10 minutes or until lightly toasted. Transfer vegetable mixture to a large bowl. Stir in the bread cubes, apple juice and remaining water; toss gently to combine. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover;bake 10-15 minutes longer or until heated through. Yield: 6 servings. Originally published as Harvest Stuffing in Country WomanNovember/December 2005, p26 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, combine 1 cup water, carrots, celery, onion, plums, apricots, seasoning blend and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until fruit and vegetables are tender.
2. Meanwhile, place bread cubes in a single layer on baking sheets.
3. Bake at 350° for 8-10 minutes or until lightly toasted.
4. Transfer vegetable mixture to a large bowl. Stir in the bread cubes, apple juice and remaining water; toss gently to combine.
5. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover;bake 10-15 minutes longer or until heated through.
Nutrition Information:
covered percent of daily need
