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  Recipe Home » Poultry » Fruit & Nut Stuffing
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  Fruit & Nut Stuffing
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 149
Ingredients:
18 each Whole pitted prunes
1/2 cup Dried currants
1 cup Raisins
24 each Dried apricot halves
1/4 cup Bourbon
3 each Tart cooking apples,
1 each Unpeeled, cored and chopped
3 each Large onions, peeled and dic
3 each Celery ribs, diced
4 tbsp Melted butter
2/3 cup Whole macadamia nuts
2/3 cup Whole cashews
1 cup Unsalted walnut pieces
2 cup Whole raw cranberries
1 tsp Ground cloves
1/4 tsp Cayenne pepper
1 tsp Ground ginger
1 tsp Dried chervil leaves
1 tsp Finely minced fresh parsley
2 tsp Salt
1/4 tsp Freshly ground black pepper
2 each Eggs, slightly beated
Instructions:
Put the prunes, currants, raisins, and apricot halves in a bowl and
pour the bourbon over the fruit. Cover bowl and soak overnight. If
you are using salted macadamia nuts and salted cashews, put them in a
strainer and remove salt by rinsing them under cold water. Dry on
paper towels. Heat 2 tbsp. vegetable oil in a skillet and add the
nuts. Toast them, stirring constantly, until golden. Combine the
apples, onions, and celery in a large skillet along with the butter.
Cook the mixture over moderate heat, stirring occasionally, until the
onions are soft and celery is tender, about 11 minutes. Transfer the
onion mixture to a large mixing bowl. Add the macerated fruit and all
remaining ingredients. Gently mix the stuffing with 2 large spoons
until evenly blended. Set aside the stuffing while you prepare the
turkey for roasting. Stuff turkey 3/4 full and roast according to
size. (for a 20 lb. turkey, approx. 9 cups)
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