This has been our favorite Thanksgiving stuffing recipe for several years now. My family enjoys the combination of sweet and savory flavors. I add 1 cup diced celery for a little more crunch. I make it a day ahead and refrigerate.
Savory Fruited Stuffing
Becky Luigart-Stayner; Jan Gautro
The stuffing can be refrigerated for up to 24 hours before baking to allow the broth to soak in.
Yield: 10 servings (serving size: 1 cup)
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Amount per serving
- Calories: 224
- Calories from fat: 16%
- Fat: 4g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.1g
- Protein: 7.2g
- Carbohydrate: 41g
- Fiber: 3.9g
- Cholesterol: 6mg
- Iron: 2mg
- Sodium: 597mg
- Calcium: 58mg
- 3 1/2 cups fat-free, less-sodium chicken broth
- 1 cup dried mixed-fruit bits
- 2 tablespoons butter
- 2 cups finely chopped onion
- 1/2 cup thinly sliced celery
- 1 (14-ounce) package cubed country-style stuffing mix (such as Pepperidge Farm)
- Preheat oven to 350°.
- Combine broth and dried fruit in a small microwave-safe bowl; microwave at HIGH for 2 minutes or until hot. Cover and let stand 10 minutes.
- Melt the butter in a large saucepan over medium heat. Add onion and celery; cook 8 minutes or until tender, stirring occasionally. Add broth mixture, and bring to a simmer. Remove from heat; stir in stuffing mix, tossing well.
- Spoon stuffing into a 13 x 9-inch baking dish; cover and refrigerate for 2 hours. Cover and bake at 350° for 30 minutes.
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Savory Fruited Stuffing Recipe at a Glance
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