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Fruit Filled Stuffing

Fruit-Filled Stuffing packed with dried fruits is a homemade stuffing recipe sure to impress guests at your Thanksgiving dinner. When using fruit in the stuffing recipe, a little brandy makes it that much sweeter.


If you are using fruit, soak it really well in 1 cup of brandy for a flavorful stuffing.

Variations: pork sausage, wheat bread, celery, and sage old croissants (instead of bread), cranberries, sage and brandy, sweet sausage.

Cooking Time45 min


  • 2 loaves old bread, sliced, toasted and cubed
  • 1 pound sausage
  • 1 medium carrot, peeled, cut up fine
  • 1 or 2 large onions, peeled, and chopped fine
  • 2 tablespoons to 6 of your favorite fresh herbs, or 2 to 6 teaspoons dried (sage, basil, oregano)
  • 2 cups chopped celery or fruit (raisins, cranberries)
  • 2 eggs


  1. In your biggest pot, saute the veggies (onions, carrot, celery, ...) and the sausage.
  2. Break up the sausage into the smallest bits that you can. Do not saute fruit if you are using it, at this point.
  3. When this is sauteed, add the rest of the ingredients except eggs; mix well.
  4. Add the eggs, and mix well. They help the stuffing stick together.
  5. Stuff your bird and cook per bird directions. This stuffs a good 20-plus-pound bird, so if you have extra, put it in a baking dish and stick it in the oven for the last 30 to 45 minutes of bird roasting.
  6. Cover the dish with foil to keep it from toasting.

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