Festive Fruit & Hazelnut Stuffing

Name: Festive Fruit & Hazelnut Stuffing
Yield: 10 Servings
Ingredients: 7 cups (1.75 L) Italian; sourdough or white bread cut into 1-inch (2.5 cm) cubes; about ½ loaf; 3 eggs; 1 cup (250 mL) milk; 1/2 cup (125 mL) butter; 2 onions chopped; 2 celery stalks chopped; 1 1/2 cups (375 mL) fresh or frozen cranberries; 1 apple unpeeled and diced; 1 ripe pear unpeeled and diced; 2/3 cup (150 mL) hazelnuts coarsely chopped; a 100 g pkg; 1/2 cup (125 mL) chopped fresh parsley; 2 tsp (10 mL) dried thyme leaves; 1/2 tsp (2 mL) salt; Freshly ground pepper

This recipe is taken from the 2017 Milk Calendar. A great stuffing makes every festive meal better. Updated with fresh fall fruit, this recipe is a soon-to-be holiday favourite.

Prep: 20 min
Cooking: 48 min

Yields 10 Servings

Ingredients

7 cups (1.75 L) Italian, sourdough or white bread cut into 1-inch (2.5 cm) cubes, about ½ loaf
3 eggs
1 cup (250 mL) milk
1/2 cup (125 mL) butter
2 onions chopped
2 celery stalks chopped
1 1/2 cups (375 mL) fresh or frozen cranberries
1 apple unpeeled and diced
1 ripe pear unpeeled and diced
2/3 cup (150 mL) hazelnuts coarsely chopped, a 100 g pkg
1/2 cup (125 mL) chopped fresh parsley
2 tsp (10 mL) dried thyme leaves
1/2 tsp (2 mL) salt
Freshly ground pepper

READY FOR REWARDS?

Preparation

Preheat oven to 325°F (160°C). To dry out bread, place on a large baking sheet and bake for 15 min, stirring once. Butter a 10-inch (25 cm) casserole dish. In a large bowl, whisk eggs with milk. Add bread and stir.

Meanwhile,in a large frying pan, melt butter over medium heat. Cook onions with celery until tender, about 3 min. Stir in fruit, hazelnuts, parsley, thyme, salt and pepper. Add to bread mixture; stir to combine. Pour into prepared dish. Bake about 45 min or until puffed and hot in centre.