The BEST Thanksgiving Stuffing Recipe with Autumn Fruit & Nuts
This Thanksgiving stuffing recipe can easily be converted for vegan folks by using veggie stock, or for those following a gluten-free diet by using an appropriate loaf of bread. Gluten-free folks are in luck, because for stuffing, heavier breads work better than lighter varieties since they hold their own against an onslaught of soaking and stirring. So if you’ve got a loaf of adobe-like tapioca bread that’s been collecting dust in your cupboard, this is the perfect use for it!
1loafdense, heavy breadcut into 1-inch cubes (should yield about 5 cups)
1 1/2cupspecan halves
One1-inch knobgingerpeeled and diced
4wholefresh sage leaveschopped
1teaspoonfresh rosemary leaveschopped finely
1teaspoonfreshly ground black pepper
1 1/2cupsstock(turkey, chicken, or vegetable)
4wholefuyu persimmonschopped coarsely
2wholesweet red appleschopped into 1-inch cubes
Salt and pepperfor seasoning
Preheat oven to 325°F (163°C).
Spread bread cubes evenly on a large cookie sheet. Toast until until the bread cubes have browned browned but not burned, about 20 minutes. Use a spatula to flip the cubes halfway through. Remove from oven and set aside to cool. Raise oven heat to 375°F (190°C).
Heat a large skillet over medium flame. Add pecans and toast for 4 minutes, agitating every 30 seconds to allow for even toasting and to prevent burning. Pecans are done when they have turned a darker shade of brown. (Watch out — they can burn when you're not paying attention!) Remove from heat and set aside.
Over medium heat, warm 3 tablespoons olive oil in a large skillet. Add onions and saute until they have a nice brown color, about 15 minutes.
Add garlic, ginger, and celery. Continue cooking, stirring occasionally, until the celery has a nice brown color. Add sage and rosemary, stirring constantly for 30 seconds. Remove from heat.
Add salt, pepper and bread cubes and mix well. Drizzle in stock and remaining olive oil, mixing gently until bread cubes are coated. Remove from heat and allow to soak for 5 minutes, mixing every few minutes to allow for even absorption.
Without smashing the bread cubes, gently fold in persimmons, apples and toasted pecans. Season to taste with a bit more salt and pepper, then pour the whole thing into a lightly greased 9-by-13-inch pan. Bake uncovered for 45 minutes, or until the top is golden brown.