Pumpernickel Fruit Stuffing

By Florence Fabricant

Updated Nov. 11, 2022

Total Time
10 minutes
Rating
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Featured in: FOOD; VERSATILE WAYS TO FILL THE TURKEY'S MAIN HOLIDAY ROLE

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Ingredients

Yield:Four cups stuffing, enough for about eight pounds of poultry
  • 3tablespoons butter
  • 1cup minced onion
  • 1apple, peeled, cored and chopped
  • 1pear, peeled, cored and chopped
  • 1persimmon, peeled and chopped
  • 1cup raisins
  • ⅔cup finely chopped walnuts
  • 1tablespoon freshly grated orange peel
  • 1teaspoon ground coriander
  • 3cups dried crumbled pumpernickel bread
  • ½cup orange juice (approximately)
  • Salt and freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

253 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 19 grams sugars; 4 grams protein; 323 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter in a large skillet. Add onion and apple and saute over medium high heat until they are just beginning to brown. Stir in the pear and persimmon.

  2. Step 2

    Add the raisins, walnuts, orange peel and coriander. Add the bread and moisten with orange juice. Continue cooking until the mixture begins to dry out. Season lightly with salt and pepper.

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Comments

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Left Coast Cook

Made this in a casserole for Thanksgiving. Used 2x the fruit. Loved it! Any kind of bread should work. Make sure and adjust salt, or use broth instead of OJ. Baked 350F, 25 minutes under foil then 30 minutes no foil.

Simone

Bright with citrus, OJ adds nice flavor. Finally made use of stray persimmon.

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