Fruit And Nut Stuffing

Name: Fruit And Nut Stuffing
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

22 ingredients

8 steps

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

1

Preheat oven to 325.
2

Combine first 5 ingredients, cover and soak overnight.
3

Using the EVOO, toast the nuts, stirring until golden.
4

Sautee the apples, onion and celery in coconut oil until tender. Then transfer it to a large mixing bowl.
5

Add the soaking fruit and nuts to the mix.
6

Add the remaining ingredients and mix well.
7

Add enough broth to moisten it well.
8

Put the dressing in a well greased casserole pan and back for 90 minutes or until done to your liking.