Turkey stuffing with raisins and walnuts
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This bread stuffing is a great side dish for roast turkey. The ingredients are fairly simple: stale bread cubes, sautéed vegetables, and aromatic herbs, but what really makes it delicious is the combination of golden raisins and walnuts, along with a touch of poultry seasoning. This casserole can be assembled the night before, refrigerated, and baked just before serving. This way, you'll save yourself a lot of hassle on your holiday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup golden raisins
- 2 tbsp. l. rapeseed oil (canola)
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 tsp all-purpose seasoning
- 1 loaf of stale bread, cut into cubes
- 1 cup walnuts, toasted and chopped
- 2 tbsp capers
- 1/4 cup chopped fresh parsley leaves
- 2 tbsp chopped fresh sage leaves
- 2 cans of chicken broth (400 g each)
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Recipes with similar ingredients: white bread, walnuts, poultry seasoning, celery, raisin, parsley, sage, capers
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with cooking spray. Place the raisins in a small bowl and cover with 1 cup of hot water. Let them rise.
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and celery and sprinkle with seasoningFry for 6-7 minutes, until the vegetables become softer.
- Drain the raisins, but don't discard them, and place them in a large bowl with the breadcrumbs, walnuts, capers, parsley, and sage. Add the fried onions and celery. Stir, pour in the chicken broth, season with salt and pepper, and stir again. If the mixture seems too dry, add a little of the raisin water.
- Spread the bread filling into the prepared baking dish (you can assemble the filling ahead of time, cover, and refrigerate overnight). Bake until the top is golden brown, about 30 minutes.
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