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Fruit & Nut Harvest Stuffing

If you're looking for a dish to win over family and friends, you can't go wrong with my fruit and nut stuffing. I made it for the first Thanksgiving I celebrated with my fiance's extended family. It was a hit! —Amy Burton, Cary, North Carolina

13 ServingsPrep: 40 min. Bake: 40 min.

Ingredients

1 pound bulk pork sausage
1 large onion, chopped
2 celery ribs, chopped
1 medium tart apple, peeled and chopped
3 garlic cloves, minced
3 tablespoons minced fresh sage
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
2 teaspoons each poultry seasoning, ground ginger and allspice
1/8 teaspoon crushed red pepper flakes
1 package (12 ounces) unseasoned stuffing cubes
3-1/2 cups chicken broth
1/2 cup butter, melted
1/2 cup finely chopped dried apricots
1/2 cup chopped hazelnuts
1/2 cup chopped almonds
1/2 cup raisins

Directions

In a large skillet, cook the sausage, onion and celery over medium
heat until sausage is no longer pink; drain. Add the apple, garlic
and seasonings; cook 1 minute longer.
Place stuffing cubes in a large bowl. Stir in the broth, butter,
apricots, nuts, raisins and sausage mixture. Transfer to a greased

2 of 2

Fruit & Nut Harvest Stuffing (continued)

Directions (continued)

13-in. x 9-in. baking dish.
Cover and bake at 350° for 30 minutes. Uncover; bake 10-15
minutes longer or until lightly browned. Yield: 13 servings.

Nutrition Facts: 3/4 cup equals 338 calories, 20 g fat (7 g saturated fat), 33 mg cholesterol, 686 mg sodium, 34 g carbohydrate, 4 g fiber, 9 g protein.