Thanksgiving Fruit and Nut Stuffing
SERVES: 9 Cups

Everyone has a traditional stuffing that they make for their Thanksgiving turkey. If this is your first Thanksgiving as a cook, make this your new family favorite. Everyone is sure to love this savory stuffing studded with fresh and dried fruits and toasted pecans.


  • 1 cup pecans, chopped
  • 10 oz. day old French bread, cut into 1/2-inch cubes
  • 1/4 pound unsalted butter
  • 1 cup onions, finely chopped
  • 1 cup celery, finely chopped
  • 1/2 cup red bell pepper
  • 1 cup dried apricots, finely diced
  • 1/4 cup dried cranberries
  • 2 1/2 cups green apples, peeled and finely chopped
  • 1/2 cup Calvados, applejack or apple cider
  • 1/8 tsp ground cloves
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 2 cups chicken or turkey stock
  • Salt and pepper to taste

Pre-heat oven to 350 degrees Fahrenheit. Toast pecans on a baking sheet until lightly browned, about 5 minutes. Remove and set aside to cool. On another large baking pan, brown French bread cubes, stirring occasionally until crisp and dried. Do not overbrown. Cool and place along with pecans in a large mixing bowl. In a 1-quart sauce pot, melt butter over medium-high heat. Sauté onions, celery and red bell pepper for 3-5 minutes until wilted. Add apricots, cranberries and apples. Sauté 5-10 minutes, then add Calvados. Add cloves, thyme and sage. Add chicken stock, bring to a low boil and reduce to simmer. Season the stock to taste using salt and pepper. Pour the seasoned stock over the bread mixture, tossing to incorporate. Spoon the fruit dressing into a 3-quart casserole dish and bake, covered, for about 45 minutes. Additional stock may be added to retain moisture. Uncover for 5-10 minutes to brown lightly, if a crispier top is desired.

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