Dairy Farmers of Canada

Festive Fruit & Hazelnut Stuffing

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
festive fruit hazelnut stuffing


  • 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
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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.


Use day-old bread, if you can. It’s even better.

Let your children cut the bread into cubes. If they’re too young for a knife, they can help by tearing bread into 1-inch (2.5 cm) pieces.

Remove an Italian sausage from casing and cook along with onion and celery.

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Nutritional information

Per serving
Energy: 281 Calories
Protein: 7 g
Carbohydrate: 25 g
Fat: 18 g
Fibre: 3.8 g
Sodium: 257 mg

Top 5 Nutrients

(% DV*)
Calcium: 10 % / 107 mg
Folate: 28 %
Selenium: 23 %
Thiamin: 18 %
Vitamin E: 23 %