Vegetarian apple, cranberry and raisin stuffing

    Vegetarian apple, cranberry and raisin stuffing

    (27)
    2saves
    1hr15min


    4 people made this

    About this recipe: An ideal stuffing for vegetarians and meat-eaters alike. An ideal stuffing for cooking inside a bird of your choice (e.g. turkey) or separately in a baking dish.

    Ingredients
    Serves: 12 

    • 1 (450g) loaf white bloomer, cut into 2.5cm cubes
    • 450g wholeberry cranberry sauce
    • 3 Granny Smith apples, cored and sliced
    • 165g sultanas
    • 1 tablespoon grated lemon zest
    • 2 teaspoons grated orange zest
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 eggs
    • 120ml cold pressed cloudy apple juice
    • 115g melted butter

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease a large casserole dish.
    2. In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, apple juice, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
    3. Bake 1 hour in the preheated oven, or until lightly browned. Remove from the oven and serve.
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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (27)

    by
    24

    You can make a Breakfast dish from the left overs! I got RAVE reviews from my family when I made breakfast with the left over stuffing! I mixed up 6 eggs, milk and some additional sugar and cinnamon – I added stuffing until the mixture was well saturated, and still had a little egg liquid to it. I then put it in a Bunt cake pan (just to make it pretty – but you could put it in anything) and put it in a 350 degree oven for about 40 min. But I really just needed to keep checking it until the egg mixture was all cooked through. You can then dust the top with some powdered sugar, and maybe some dried cranberries for a nice presentation. My guests ate it with butter and maple syrup, and I also had one guest that ate it spread with light cream cheese (for a less sweet option) With all the egg in it – this bunt cake stretch very far when served with some bacon and fruit for a very nice, post Thanksgiving breakfast. I served 6 adults – and still had a few slices left over. My guests liked the stuffing this way, better than they did for the Thanksgiving dinner. For dinner, they missed the more traditional stuffing that we usually serve.  -  11 Jan 2007  (Review from Allrecipes US | Canada)

    by
    21

    Superb. For the past three years I've hosted a pre-Thanksgiving dinner with my friends at college. Every year I've used this recipe and it's never failed to be a hit. I always use an extra touch of butter, and last year I threw some rosemary and poultry seasoning into the mix. Worked wonderfully. The apple cider is always a good call. So are the raisins. Highly recommended, especially for vegetarians and anyone willing to try something a little unconventional.  -  14 Nov 2007  (Review from Allrecipes US | Canada)

    by
    20

    This was awewsome! What a great blend of ingredients! Everyone loved it!  -  11 Nov 2005  (Review from Allrecipes US | Canada)

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