Thanksgiving Recipe: Cornbread Nut and Dried Fruit Stuffing

Ingredients

1/2 cup pistachios
1/2 cup slivered almonds
1/2 cup pecans, chopped
2 tablespoons olive oil
2 yellow onions, chopped
1 teaspoon dried rosemary, crushed
3/4 cup chicken broth, or water, divided
1/2 cup dried apricots, chopped
1/2 cup raisins
1/2 cup dried cherries
One 1-pound bag cornbread stuffing

Cooking Instructions

Heat oven to 350 degrees F. On a sided cookie sheet, toast pistachios, almonds, and pecans about 6 minutes, or until lightly toasted and fragrant.
In a large pot heat olive oil over medium heat. When it simmers, add onions and cook about 5 minutes, or until transparent. Add rosemary and stir. Add 3/4-cup broth, apricots, raisins, and cherries. Cover and cook on medium to low heat about 7 minutes or until fruit has absorbed the liquid. Remove from heat.
Add stuffing mix and nuts, and stir until are combined. Mix in water or broth and butter according to manufacturer's directions on the stuffing package.

Substitution(s)

Any single nut or combination would be fine to substitute for the ones called for in the recipe
Any dried fruit or combination would be fine to substitute for the ones called for in the recipe
1 tablespoon fresh rosemary can be substituted for the dried rosemary

Make-Ahead

This can be made 2 days ahead. If you are going to stuff a turkey with it, then make sure to bring the stuffing to room temperature before putting it in the turkey.

Nutrition Facts

Servings per Recipe:

Amount Per Serving

little less than a cup

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Ready In:

30 minutes

Servings:

Description

This Is A Stuffing Kids And Adults Alike Can Agree On. It's A Little Savory, A Little Sweet, Colorful, And Scrumptious!

Kaboose

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