Fruit & Nut Stuffing
A new take on an old Thanksgiving dish
Recently, while thumbing through a thoroughly enjoyable new book called Celebrity Stew, by Leo Pearlstein, I came upon Bill Cosby's Prune-Nut Dressing. The recipe was from years ago, and I wanted a more updated and versatile version for today's cooks who want good flavored foods with an ease of preparation.
Even if you can't stand prunes, you can use a variety of other fruits. Whether it's stuffing the bird or making individual muffins, this side will be welcome at your dinner.
I decided to use foods we probably have on hand and to use a prepared stuffing mix (my favorite, Mrs. Cubbison's) to make a stuffing that is flavorful, yet is a nice counterbalance to the generally rich Thanksgiving meal. The recipe is versatile in that you can use your favorite juice, water, broth or white wine for the liquid, and mix your favorite on hand fruits.
I've added some crunch at the end with flavored, sliced and roasted Almond Accents.
1 bag prepared stuffing mix, I prefer Mrs. Cubbison's
1/2 cup raisins
1/2 cup dried fruit mix, or use a trail mix (without the chocolate chips), or 1 apple, grated, or a mixture of them all.
1/2 onion, grated, optional
1-1/4 cups apple juice, orange juice, broth,
water or white wine
2 tablespoons melted butter, optional
Pitted prunes for garnish, approximately 12 if making muffins, optional
1/2 cup Almond Accents
In a bowl, mix all the ingredients except the prunes and almonds. Put mixture into casserole, or make individual muffins. This recipe will make 12 muffins. If using prunes, gently push a prune on top of each muffin.
Bake for 20 minutes in 350 degree oven. Sprinkle with almonds and cook another 5 minutes. Almonds get soggy if they cook longer.
Stuffing can also be made on the stove or in a microwave oven. Follow directions on Cubbison box. If cooking this way, sprinkle almonds on top at serving time.
Recently, while thumbing through a thoroughly enjoyable new book called Celebrity Stew, by Leo Pearlstein, I came upon Bill Cosby's Prune-Nut Dressing. The recipe was from years ago, and I wanted a more updated and versatile version for today's cooks who want good flavored foods with an ease of preparation.
Even if you can't stand prunes, you can use a variety of other fruits. Whether it's stuffing the bird or making individual muffins, this side will be welcome at your dinner.
I decided to use foods we probably have on hand and to use a prepared stuffing mix (my favorite, Mrs. Cubbison's) to make a stuffing that is flavorful, yet is a nice counterbalance to the generally rich Thanksgiving meal. The recipe is versatile in that you can use your favorite juice, water, broth or white wine for the liquid, and mix your favorite on hand fruits.
I've added some crunch at the end with flavored, sliced and roasted Almond Accents.
1 bag prepared stuffing mix, I prefer Mrs. Cubbison's
1/2 cup raisins
1/2 cup dried fruit mix, or use a trail mix (without the chocolate chips), or 1 apple, grated, or a mixture of them all.
1/2 onion, grated, optional
1-1/4 cups apple juice, orange juice, broth,
water or white wine
2 tablespoons melted butter, optional
Pitted prunes for garnish, approximately 12 if making muffins, optional
1/2 cup Almond Accents
In a bowl, mix all the ingredients except the prunes and almonds. Put mixture into casserole, or make individual muffins. This recipe will make 12 muffins. If using prunes, gently push a prune on top of each muffin.
Bake for 20 minutes in 350 degree oven. Sprinkle with almonds and cook another 5 minutes. Almonds get soggy if they cook longer.
Stuffing can also be made on the stove or in a microwave oven. Follow directions on Cubbison box. If cooking this way, sprinkle almonds on top at serving time.
