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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
  • Total Time
    Prep: 40 min. Bake: 40 min.
  • Makes
    13 servings


  • 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


  • 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 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.
Nutrition Facts
3/4 cup: 338 calories, 20g fat (7g saturated fat), 33mg cholesterol, 686mg sodium, 34g carbohydrate (10g sugars, 4g fiber), 9g protein.

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