Recipe: Bread-less stuffing

(Beatrice de Gea / Los Angeles Times)

Total time: 30 minutes, plus more time for maceration.

1 cup dried apricots

1 cup raisins


1 cup pitted prunes

1/2 cup currants

1/4 cup bourbon

1/4 cup butter


3 apples, diced, unpeeled

3 onions, diced

3 stalks celery, diced

1 cup unsalted cashews


1 cup walnut halves

1 cup whole almonds

2 cups cranberries

1 teaspoon ground ginger


1 teaspoon ground cinnamon

1 teaspoon ground cloves

2 teaspoons summer savory

1 cup minced parsley


2 teaspoons salt

2 eggs, beaten

Mix apricots, raisins, prunes and currants in small plastic food bag. Add bourbon, close top and macerate overnight.

Melt butter in large saute pan. Add apples, onions and celery and saute 10 minutes.


Mix cashews, walnuts, almonds, cranberries, ginger, cinnamon, cloves, savory, parsley, salt and eggs in large bowl. Add sauteed apple mixture and macerated fruit mixture. Mix well and stuff into turkey. Makes about 8 cups, or enough for 18-pound turkey.

Each serving contains about:

601 calories; 693 mg sodium; 69 mg cholesterol; 34 grams fat; 69 grams carbohydrates; 12 grams protein; 4.19 grams fiber.