Chef Meg's Vegetable and Fruit Stuffing

3.6 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 88.8
  • Total Fat: 1.7 g
  • Cholesterol: 3.7 mg
  • Sodium: 141.7 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Chef Meg's Vegetable and Fruit Stuffing calories by ingredient
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Try using whole wheat bread for a boost in fiber. You will need to increase the stock to 1 1/4 cups. Try using whole wheat bread for a boost in fiber. You will need to increase the stock to 1 1/4 cups.
Number of Servings: 12


    10 cups white bread, dense, cut into cubes
    2 strips turkey bacon, stretched and diced
    1 cup chicken or vegetable stock, low sodium
    1 T butter, unsalted
    2 yellow onions, diced
    5 granny smith apples, peeled, cored and diced
    2 cups fennel, chopped
    2 stalks celery, diced
    pinch salt
    t pepper
    t oregano
    6 dates, dried and chopped or 6 apricots, dried and chopped
    1/2 C egg beaters
    2 T parsley, Flat leaf, chopped


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 mintues. 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.
Makes 12 three fourth cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHEF_MEG.

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