Northwest Holiday Fruit Stuffing Recipe
Apples, Winter Pears and Dried Fruit from the Pacific Northwest
Nov 28, 2008
While the turkey takes center stage, it is often the stuffing the steals the show during Thanksgiving festivities. With an inviting balance of sweet and savory, this satisfying holiday fruit stuffing highlights the best the Northwest has to offer during the autumn harvest season.
Seasonal Ingredients Used in Northwest Stuffing Recipe
Hazelnuts, apples and pears grown in groves and orchards throughout the Northwest ripen just in time to create this holiday stuffing. Apple varieties such as Honey Crisp, Pink Lady and Braeburn begin to ripen in late September and the harvest continues through the new year. These crisp, cooking apples have a pleasant combination of tart and sweet flavor making them especially well suited to a savory dish. Winter pears such as Bosc or D'Anjou also flood the markets in October and November while their firmer texture makes them ideal for baking.
In addition to fresh seasonal fruits, dried sweet cherries from eastern Washington and wild fennel round out the bounty of the Pacific. While inhabitants of the Northwest can use this recipe to eat local for the holidays, dinner guests across the globe can still appreciate the depth of flavor in this holiday side dish.
Northwest Fruit and Nut Holiday Stuffing
Serves 4-6
Ingredients:
- 4 generous cups bread cubes, preferably French or Italian, crusts removed
- 4 oz unsalted butter
- ½ c fennel, shaved thin and chopped coarsely
- 1 medium onion, diced
- 1 large cooking apple, peeled, cored and diced
- 2 medium winter pears, peeled, cored and diced
- ½ cup dried sweet cherries
- 1/4 cup dried cranberries
- 1/3 cup hazelnuts
- ½ c sweet Marsala wine
- 2 Tbsp fresh sage, chopped finely
- 1 tsp thyme, fresh or dried
- ¾ tsp celery salt
- 1/3 c chicken or turkey stock
- 2 eggs, beaten
Directions:
- Preheat oven to 350 degrees F (177 degrees C). Spread bread cubes evenly on a baking sheet and toast lightly for 10 minutes, rotating halfway through for even baking.
- In large sauté pan, melt the butter on medium heat. Add onions and fennel and sauté until softened, about 5-7 minutes. Add diced apples, pears, dried fruit and hazelnuts, stirring to combine.
- Pour in the Marsala wine, then cover and reduce heat to medium low. Simmer for 20 minutes, stirring occasionally, or until the apples begin to soften and cherries are plump.
- Remove fruit mixture from heat and combine with toasted bread crumbs in a large bowl. Add chicken stock, herbs and salt, mixing well. Stir in beaten eggs until bread cubes are thoroughly coated.
- Transfer stuffing into a 9” x 9” baking dish. Cover and bake for 30 minutes. Remove cover and bake for an additional 30 minutes to brown and crisp the top.
If this dish is being prepared in advance, remove from oven after 30 minutes of baking. Keep covered and refrigerate overnight. Bake uncovered for the final 30 minutes immediately prior to service. When reheating leftover stuffing, be sure to heat to a temperature of 165 degrees F (74 degrees C) before consuming.
For more regional holiday stuffing recipes, try New England Oyster Stuffing.
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