Bread filling with herbs and dried fruits (garnish)
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 252, total fat 12 G., saturated fats 7 G., proteins 8 G., carbohydrates 30 G., fiber 4 G., cholesterol 43 mg, sodium 433 mg, sugar 7 G.
Calories 252, total fat 12 G., saturated fats 7 G., proteins 8 G., carbohydrates 30 G., fiber 4 G., cholesterol 43 mg, sodium 433 mg, sugar 7 G.
This bread stuffing with a mixture of dried fruits, sage, thyme, and parsley makes a wonderful side dish for your holiday turkey or chicken. Dried fruits include dried apricots, dried cranberries, and figs—the perfect combination for a sweet and tart flavor, while fresh apple adds a rich, juicy texture. Despite its name, this bread stuffing is baked separately from the bird, but it makes a generous amount, allowing you to enjoy a delicious golden crust.
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:
- 110g unsalted butter, plus extra for greasing the pan
- 1 loaf (450 g) sliced white sandwich bread
- 3/4 cup mixed chopped dried fruit (such as dried apricots, cranberries, and figs)
- 2 tbsp chopped fresh sage
- 2 tsp fresh thyme leaves, coarsely chopped, plus extra for serving
- 1 large apple, such as Golden Delicious, peeled and coarsely chopped
- 1 onion, chopped
- 2 stalks celery with leaves, chopped
- 3 cups lightly salted chicken broth
- 1/4 cup chopped parsley, plus extra for serving
- 1 large egg, lightly beaten
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Recipes with similar ingredients: white bread, apples, celery, dried fruits, thyme, sage
Cooking the dish according to the recipe:
- Preheat oven to 160°C and grease a shallow 3-quart baking dish with butter.
- Cut or tear the bread into bite-sized pieces. Arrange on two rimmed baking sheets and spread in a single layer. Toast for about 15-20 minutes until crispy. Cool completely.
- Meanwhile, melt 6 tablespoons butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until the fruit and vegetables are tender, about 5 minutes.
- Add the broth and parsley and bring to a boil. Remove from heat and transfer to a large bowl.
- Add the toasted bread to the vegetable mixture and toss to coat evenly. Add the egg. Transfer to the prepared baking dish and spread evenly, being careful not to pack the filling too tightly. Bake until the top is golden brown, about 40 minutes.
- Melt the remaining 2 tablespoons butter and drizzle over the filling. Continue baking until the top is crisp and golden, another 20 minutes. Sprinkle with parsley and thyme.
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