Fruit and Nut Stuffing

Name: Fruit and Nut Stuffing
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 9 cups, 25 serving(s)
Ingredients: 18 pitted prunes; 1/2 cup dried currant; 1 cup dark raisin; 24 dried apricots; 1/4 cup Bourbon; 2 teaspoons extra virgin olive oil; 2/3 cup cashews; 1 cup unsalted walnut pieces; 3 tart apples, cored and chopped; 3 large onions, diced; 2 celery ribs, diced; 1/4 cup coconut oil (or margarine); 2 cups cranberries, raw; 1 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 1 teaspoon ground ginger; 1 teaspoon chervil; 1 teaspoon fresh parsley, minced; 2 teaspoons salt; 2 eggs; 1 teaspoon ground cinnamon; broth or water

Submitted by Feeding my Family

"I don't need to eat more bread on Thanksgiving and I prefer to have a non-meat stuffing so that I can serve the leftovers with any other meal."

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Ready In:: 2hrs
Ingredients:: 22
Yields:: 9 cups
Serves:: 25

ingredients

18 pitted prunes
¹⁄₂ cup dried currant
1 cup dark raisin
24 dried apricots
¹⁄₄ cup Bourbon
2 teaspoons extra virgin olive oil
²⁄₃ cup cashews
1 cup unsalted walnut pieces
3 tart apples, cored and chopped
3 large onions, diced
2 celery ribs, diced
¹⁄₄ cup coconut oil (or margarine)
2 cups cranberries, raw
1 teaspoon ground cloves
¹⁄₄ teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon chervil
1 teaspoon fresh parsley, minced
2 teaspoons salt
2 eggs
1 teaspoon ground cinnamon
broth or water

directions

Preheat oven to 325.
Combine first 5 ingredients, cover and soak overnight.
Using the EVOO, toast the nuts, stirring until golden.
Sautee the apples, onion and celery in coconut oil until tender. Then transfer it to a large mixing bowl.
Add the soaking fruit and nuts to the mix.
Add the remaining ingredients and mix well.
Add enough broth to moisten it well.
Put the dressing in a well greased casserole pan and back for 90 minutes or until done to your liking.