Fruit Stuffing | Dairy Farmers of Manitoba

Prep Time

20 min.

Cook Time

48 min.

Serving Size

10 servings

A great stuffing makes every festive meal better.

7 cups (1.75 L) Italian, sourdough or white bread, cut into 1-inch (2.5 cm) cubes
3 eggs
1 cup (250 mL) milk
1/2 cup (125 mL) butter
2 onions, chopped
2 celery stalks, chopped
1 1/2 cups (375 mL) fresh or frozen cranberries
1 apple, unpeeled and diced
1 ripe pear, unpeeled and diced
1 ripe pear, unpeeled and diced
2/3 cup (150 mL (100 g pkg) hazelnuts, coarsely chopped
1/2 cup (125 mL) chopped fresh parsley
2 tsp (10 mL) dried thyme leaves
1/2 tsp (2 mL) salt
Freshly ground pepper

1.	Preheat oven to 325°F (160°C). To dry out bread, place on a large baking sheet and bake for 15 min, stirring once. Butter a 10-inch (25 cm) casserole dish. In a large bowl, whisk eggs with milk. Add bread and stir.
2.	Meanwhile, in a large frying pan, melt butter over medium heat. Cook onions with celery until tender, about 3 min. Stir in fruit, hazelnuts, parsley, thyme, salt and pepper. Add to bread mixture; stir to combine. Pour into prepared dish. Bake about 45 min or until puffed and hot in centre.

Recipe and photo courtesy of Dairy Farmers of Canada. For more great recipes visit www.dairygoodness.ca

Use day-old bread, if you can. It’s even better.
Let your children cut the bread into cubes.
If they’re too young for a knife, they can help by tearing bread into 1-inch (2.5 cm) pieces.
Remove an Italian sausage from casing and cook along with onion and celery.