Winter Harvest Stuffing

Serve on steamed acorn squash rings or stuff your holiday bird.
  • Yields 6 cups
  • Details


    • 1 1/2 cups California raisins
    • 1/2 cup hot water
    • 1/2 cup butter or margarine
    • 1 cup sliced celery
    • 1 cup chopped onion
    • 1/4 cup chopped parsley
    • 2 cups diced fresh apples
    • 3/4 cup chopped walnuts
    • 6 cups bread cubes, toasted
    • 1 1/2 teaspoons dried thyme leaves
    • 1/2 teaspoon pepper
    • 1/2 teaspoon allspice
    • 1 teaspoon salt


    In small bowl, combine raisins and water; set aside. Melt butter in Dutch oven. Add celery, onions and parsley. Cook over medium heat 5 minutes. Stir in apples and walnuts; cook 5 minutes. Add raisin mixture and remaining ingredients. Cook and stir 2 to 5 minutes until bread is evenly moistened and heated through. Scoop onto greased baking sheet with ice cream scoop. Bake in 350°F oven 20 minutes, brushing with additional melted butter, if desired. Serve on baked or steamed acorn squash rings, or use stuffing for your holiday bird.

    Nutrition Facts Per Serving

    Calories 390 (46% from fat); Total Fat 20g (sat 8g, mono 6g, poly 5g, trans 0g ); Cholesterol 30mg; Protein 7g; Carbohydrate 49g; (Dietary Fiber 5g; Sugars 27g; ); Iron 3mg; Sodium 590mg; Calcium 60mg; Potassium 437mg

    This recipe is found in the following categories:

    Special Diet

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