This Northwest Fruit Stuffing Recipe Will Satisfy Everyone at Your Thanksgiving Table

Name: This Northwest Fruit Stuffing Recipe Will Satisfy Everyone at Your Thanksgiving Table
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1/2 c. butter; 1 large red onion, coarsely chopped; 1 medium fennel bulb (1¼ pounds); 2 large pears; 1 large Granny Smith apple; 1 lb. loaf (24 oz.) sliced firm white bread, cut into ¾-inch cubes; 1 c. chicken broth; 2/3 c. dried tart cherries; 1/2 c. golden raisins; 1/3 c. chopped fresh parsley; 2 tsp. chopped fresh thyme; 1 tsp. chopped fresh sage; 1 tsp. salt; 1/2 tsp. black pepper

It's so much better than the dry boxed stuff.

By Heather Finn and The Good Housekeeping Test KitchenUpdated: Oct 23, 2018

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Yields:

8 serving(s)

Total Time:

1 hr 25 mins

Cal/Serv:

355

Jump to recipe

Sometimes, all that quality time spent with relatives around the holidays can lead to family feuds — we've all been there. One thing your fam shouldn't have to argue over this Thanksgiving, however, is the side dishes. Both this sweet-and-savory Northwest fruit stuffing and our slightly spicy Southwest cornbread stuffing are total crowd-pleasers, so pick your favorite flavor (or whip up both) and follow these Test Kitchen-approved tips to get it just right:

Start with the right bread. To ensure your stuffing doesn't turn out sad and soggy, you need to start with a base that's both tasty and sturdy. We like Pepperidge Farm's Farmhouse Hearty White Bread ($12, amazon.com).
Use a melon baller to core your fruit. These kitchen gadgets aren't just for melons — they also make removing seeds from apples and pears a breeze.
Don't be afraid to adjust the recipe as you go. If your stuffing feels a little too dry as you mix the ingredients together, it's totally okay to add a little more broth. Just don't go too wild — no one wants their stuffing to become a mushy bread soup.

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Ingredients

1/2 cup
butter
1
large red onion, coarsely chopped
1
medium fennel bulb (1¼ pounds)
2
large pears
1
large Granny Smith apple
1 lb.
loaf (24 oz.) sliced firm white bread, cut into ¾-inch cubes
1 cup
chicken broth
2/3 cup
dried tart cherries
1/2 cup
golden raisins
1/3 cup
chopped fresh parsley
2 tsp.
chopped fresh thyme
1 tsp.
chopped fresh sage
1 tsp.
salt
1/2 tsp.
black pepper

Directions

1. Step 1In a 12-inch skillet, melt the butter over medium-high heat.
2. Step 2Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden brown and tender, 10 to 12 minutes.
3. Step 3Add the pears and apple and cook 5 minutes longer.
4. Step 4Transfer to a large bowl.
5. Step 5Add the bread cubes, broth, cherries, raisins, parsley, thyme, sage, salt, and black pepper to the bowl with the pears and apple. Toss to combine thoroughly.
6. Step 6Spoon the stuffing into a greased 13 x 9-inch baking dish.
7. Step 7Cover with foil and bake in preheated 325°F oven until heated through, about 45 minutes.