Festive Shallot Fruit Stuffing
Irresistibly delicious, the sweet/savory flavor of this stuffing will have your friends and family “stuffing” themselves with each pleasurable forkful. (Adapted from an Organic Valley recipe.)
3/4 pound whole grain bread
6 tablespoons Organic Valley European-style Cultured Butter
1 1/2 cups shallots, chopped (approximately 1/2 pound whole shallots)
2 1/2 cups apples, chopped (tart like Gala, Cortland or Honeycrisp) (approximately 3/4 to 1 pound whole apples)
1/2 cup dried cranberries
1/2 cup Organic Valley Pulp-Free Orange Juice
2 teaspoons Simply Organic Marjoram
3/4 teaspoon sea salt
, or to taste
1/2 teaspoon Simply Organic Black Pepper
, or to taste
1/8 teaspoon Simply Organic Nutmeg
1/8 teaspoon ground allspice
1/2 cup walnuts, coarsely chopped and barely pan toasted
3/4 teaspoon Simply Organic Lemon Peel
1 cup low-sodium chicken broth or broth made with chicken flavored broth powder
Preheat oven to 325 degrees.
With a serrated bread knife, slice bread into 1/3-inch cubes. Spread bread cubes in two shallow baking pans and bake in upper and lower thirds of oven, switching position of the pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans, then transfer to a large bowl.
Melt butter in a large heavy skillet (or Dutch Oven) over moderate heat. Add shallots and cook, stirring frequently, until shallots are browned, 15 to 20 minutes.
While shallots are cooking, peel, core and coarsely chop apples.
Simmer dried cranberries and orange juice in a heavy saucepan, stirring occasionally, until juice is absorbed (6 to 8 minutes).
Add apples to the browned shallots along with marjoram, salt, pepper, nutmeg and allspice. Cook, stirring occasionally, until apples begin to soften, about 8 to 10 minutes.
Transfer the prepared cranberries with juice and the apple mixture to the large bowl with bread cubes. Add lightly toasted walnuts, lemon peel, and stock, and toss well.
Transfer stuffing to a well-buttered 2 1/2 quart oven-proof shallow baking dish. Cover and bake in the middle of the oven for 30 minutes, then uncover and bake until browned, another 30 minutes or so. Enjoy!
Festive Shallot Fruit Stuffing can be assembled (but not baked) 2 days ahead, then kept covered in the fridge. Bring to room temperature before baking.
As prepared, each serving contains 210 calories, 10g total fat, 15mg cholesterol, 320mg sodium, 27g total carbohydrate and 5g protein.