Fruited Goat Cheese Stuffing Recipe

2.5 1 2
Fruited Goat Cheese Stuffing Recipe
Fruited Goat Cheese Stuffing Recipe photo by Taste of Home
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Fruited Goat Cheese Stuffing Recipe

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2.5 1 2
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 pound whole wheat bread, cubed
  • 1 cup chopped dates
  • 1 medium onion, chopped
  • 1/4 cup minced fresh sage
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried marjoram
  • 2 tablespoons butter
  • 1 cup dried cherries, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups reduced-sodium chicken broth
  • 3/4 cup crumbled goat cheese

Directions

Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 10 minutes or until toasted; set aside to cool.
Meanwhile, in a large skillet, saute the dates, onion, sage, rosemary and marjoram in butter until onion is tender. Remove from the heat.
Place bread cubes in a large bowl. Stir in the onion mixture, cherries, salt and pepper. Add broth; toss to coat. Sprinkle with cheese; toss gently.
Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned. Yield: 10 servings.
Originally published as Fruited Goat Cheese Stuffing in Healthy Cooking October/November 2012, p40

Nutritional Facts

3/4 cup: 299 calories, 10g fat (6g saturated fat), 29mg cholesterol, 665mg sodium, 44g carbohydrate (23g sugars, 6g fiber), 10g protein.

  • 1 pound whole wheat bread, cubed
  • 1 cup chopped dates
  • 1 medium onion, chopped
  • 1/4 cup minced fresh sage
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried marjoram
  • 2 tablespoons butter
  • 1 cup dried cherries, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups reduced-sodium chicken broth
  • 3/4 cup crumbled goat cheese
  1. Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 10 minutes or until toasted; set aside to cool.
  2. Meanwhile, in a large skillet, saute the dates, onion, sage, rosemary and marjoram in butter until onion is tender. Remove from the heat.
  3. Place bread cubes in a large bowl. Stir in the onion mixture, cherries, salt and pepper. Add broth; toss to coat. Sprinkle with cheese; toss gently.
  4. Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned. Yield: 10 servings.
Originally published as Fruited Goat Cheese Stuffing in Healthy Cooking October/November 2012, p40

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MY REVIEW
mjlouk User ID: 1712085 198026
Reviewed Nov. 14, 2012

"I wanted to love this recipe - I was so excited to make it. But no one in my house would eat it, including me. I think 3 cups of chicken broth is too much and the whole wheat bread taste is too strong - maybe use white bread or half white half whole wheat. I like the dried fruit and goat cheese but my husband did not. The whole dish was very mushy. It also dirties up a lot of dishes!"

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