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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 78.4
  • Total Fat: 1.1 g
  • Cholesterol: 2.6 mg
  • Sodium: 68.3 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Vegetable and Fruit Stuffing calories by ingredient
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Vegetable and Fruit Stuffing

Submitted by: CHEF_MEG
Vegetable and Fruit Stuffing

Introduction

Whole wheat bread gives this side staying power. The fruits and vegetables bulk up the dish, so a little goes a long way. A bit of turkey bacon adds another layer of flavor without adding many calories. Whole wheat bread gives this side staying power. The fruits and vegetables bulk up the dish, so a little goes a long way. A bit of turkey bacon adds another layer of flavor without adding many calories.
Number of Servings: 18

Ingredients

    10 c wheat bread, (a dense bakery bread), cubed
    2 strips turkey bacon, diced
    1 1/4 c low-sodium chicken or vegetable stock
    1 T butter, unsalted
    2 yellow onions, diced
    5 Granny Smith apples, cored and diced
    2 c fennel, chopped
    2 stalks celery, diced
    pinch salt
    1/2 t pepper
    1/2 t oregano
    6 dried apricots, chopped
    1/2 c egg substitute
    2 T flat-leaf parsley, chopped


Tips


Directions

Preheat oven to 350 degrees. Toast bread cubes until light golden in color, about 12-15 minutes; set aside and cool. Increase oven temperature to 375 degrees. Place turkey bacon in a heavy saucepan. On top of stove cook over moderate heat just until the fat is melted and the meat starts to brown. Remove from pan; chop into a small dice and reserve. Drain off any excess fat and discard. Melt butter in the saucepan. Add onions and saute until golden in color. To the onions, add the diced bacon, apples, fennel and celery. Cook, stirring for 3-5 minutes. Spray with pan spay a 13 X 9 baking dish. Combine toasted bread, vegetable mixture, and stock to a large bowl. Mix in herbs, seasonings, fruit, and beaten eggs. Transfer to baking dish. Cover with foil that has been sprayed with pan spray. Cook 30 minutes. Remove foil and bake until top is browned; about 20 minutes.






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Member Ratings For This Recipe


  • Incredible!
    20 of 20 people found this review helpful
    I used part of this stuffing to actually stuff the turkey, & the rest still filled the 13x9 baking dish. Both versions were fabulous! I did add sage & thyme to maintain that traditional T-giving flavor. Everyone raved about it! NOTE: Please do provide serving size for those who track food. - 11/27/09

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  • Incredible!
    16 of 16 people found this review helpful
    I made this and it was wonderful, and to determine servings, I make it in muffin / large cupcake pan. It was easy to determine servings, and people were not limited to just one, but it was easy for me to determine 1 serving for me. I left out the egg beaters. - 11/3/10

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  • Good
    6 of 6 people found this review helpful
    I made this for Thanksgiving this year. I had trouble with the people under 18 and The pickie eaters in my house. It just was not what they were use to and to much of a change.
    - 12/16/09

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  • O.K.
    6 of 7 people found this review helpful
    Was OK when first made but not so much so the next day. - 11/29/09

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  • 5 of 5 people found this review helpful
    I made traditional stuffing & this both for thanksgiving. Everyone loved this since it's so much lighter, they could eat more of the rest & I got to eat stuffing! Thanks!! - 12/2/09

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  • 4 of 5 people found this review helpful
    This looks awesome. KYSHAW, I'd up the celery for the fennel replacement - similar texture! - 11/10/10

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  • Incredible!
    3 of 3 people found this review helpful
    Loved the texture of this stuffing. The fennel was a great addition, and I wish I hadn't forgotten the apricots, but the apples added just the right sweetness. I liked the idea of parceling it into the muffin tins - worked great for me. Two of my three kids liked it, and hubby and I loved it. - 11/25/11

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  • O.K.
    3 of 3 people found this review helpful
    We did this for Thanksgiving this year and I was unfortunately the only one who liked it. My husband and daughter complained that it was too sweet and fruity- I think they like the savory more. So probably back to traditional stuffing next year. - 11/29/10

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  • 3 of 5 people found this review helpful
    HELP! I see that it makes 18 servings, but how much is considered a serving? I don't want to try to divide it into 18 equal portions! Thanks. - 11/10/09

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  • Very Good
    2 of 2 people found this review helpful
    I substituted corn bread and diced the apples and figs! Yum! - 11/29/11

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  • Very Good
    2 of 2 people found this review helpful
    I made this as a alternate stuffing for Thanksgiving, since I eas trying to eat healthy this year. I learned what fennel was while making it (I hadn't heard of fennel before, I hadto do a search on the internet), and found that it was a tasty and filling stuffing. I'll make this again. - 11/26/09

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  • 2 of 7 people found this review helpful
    . - 11/22/09

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't change a thing and it was great!!! - 11/7/12

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for Canadian thanksgiving and it was awesome! The only change was that I used a regular egg. Thanks for a terrific stuffing recipe. - 11/7/12

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  • Very Good
    1 of 1 people found this review helpful
    I used our home-raised lean pork sausage in place of the turkey bacon, and it was great! Thanks! - 11/7/12

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  • Incredible!
    1 of 1 people found this review helpful
    This is just the change of pace that I needed for a side dish for Thanksgiving. I love fennel, it fits in perfectly. I'll have to cut the recipe down quite a bit though, there will ony be 3 of us together to eat!! - 11/7/12

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  • Bad
    1 of 11 people found this review helpful
    Looks very unappetizing with ingredients that do not go well together, at least in my home. - 11/7/12

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  • 1 of 6 people found this review helpful
    A long time ao I had a stuffing recipe that had apples in it, it didn't have turkey bacon in it. It was very good,however I missplaced the recipe. I can't wait to try this one, it sounds delish! - 11/10/09

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  • Calories are way off on this recipe. Two ounces of Panera whole wheat baguette is about 130 calories, not 31. This recipe's total calories is closer to 220, fat grams are 3 and carbs are 45. - 11/22/14

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  • I did not have fennel but I used plenty of parsley and home-made chicken broth. Wow! My daughter is still complimenting me for the Thanksgiving dinner. - 12/2/13

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  • Sounds good, but it's a dressing, not a stuffing--has to go in the bird's bottom to be called a stuffing--LOL ;-) (it's okay to laugh) - 11/13/13

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  • save - 11/12/13

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  • This is the best stuffing I have ever made and enjoyed, Thanks Chef Meg! - 12/29/12

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  • Made it for 2012 Thanksgiving. Most of the 9 of us thought it great. But a couple of them didn't really care for it. I think just because it was different than what they were used to. - 11/23/12

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  • I wonder if some dried cranberries would work well in this recipe. - 11/10/12

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