Fruit and Pecan Stuffing

This savory herbed dressing gets a touch of sweetness from the apple juice and dried fruit. Perfect when paired with roast turkey for Thanksgiving dinner.

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  • Makes: 10 servings
  • Makes: 10 to 12 side-dish servings
  • Prep: 25 mins
  • Cook: 4 hrs 30 mins to 5 hrs 15 mins (low) or 2-1/4 to 2-1/2 hours (high)

Fruit and Pecan Stuffing

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Directions

  1. Line a 3-1/2 or 4-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside.
  2. In a small saucepan heat apple juice until boiling. Stir in dried fruit. Remove from heat; cover and let stand until needed.
  3. Meanwhile, in a medium saucepan cook celery and green onion in butter over medium heat until tender but not brown; remove from heat. Stir in parsley, sage, thyme, marjoram, salt, and pepper.
  4. Place dry bread cubes in a large bowl. Add the undrained fruit, the vegetable mixture, and the pecans. Drizzle with enough of the broth to moisten, tossing lightly. Transfer stuffing mixture to prepared slow cooker.
  5. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2-1/4 to 2-1/2 hours. Makes 10 to 12 side-dish servings.

From the Test Kitchen

*

To prepare the 10 cups dry bread cubes, cut 14 to 16 bread slices into 1/2-inch cubes and spread in a large roasting pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice.

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Nutrition Facts (Fruit and Pecan Stuffing)

  • Per serving:
  • 279 kcal ,
  • 15 g fat
  • (7 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 27 mg chol. ,
  • 528 mg sodium ,
  • 33 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 4 g pro.
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