Blueberry, Date and Walnut Stuffing

Blueberry, Date and Walnut Stuffing

Serves 8

An untraditional stuffing that’s sure to draw praise

  • 1 Package of Arrowhead Mills Organic Savory Herb Stuffing
  • 3 cloves of garlic, minced
  • 1 cup of onion, diced
  • 1 cup of celery, diced
  • 1 cup of granny smith apples, cored, peeled and diced
  • 1 cup of dates, pitted and quartered
  • 11/2 cup of dried figs, quartered
  • 1 cup of lemon soaked dried blueberries  
  • 1 cup of toasted walnuts, chopped
  • 1/4 cup of sage, roughly chopped
  • 1/4 cup of flat leaf parsley, roughly chopped
  • 2-3 cups of Imagine Organic Chicken or Vegetable Broth
  • 1/2 teaspoon of Hain ionized sea salt
  • 1/2 teaspoon of freshly ground black pepper
  • 3/4 stick unsalted butter
  1. Preheat oven to 350° F.
  2. Butter an 11x2x2 glass baking dish.
  3. Heat 1 tablespoon of the butter in a large skillet over a medium high heat. Add the garlic, onions, celery, apples and sage, cover and cook until tender, about 6 minutes.
  4. Transfer mixture to a bowl, stir in the walnuts, dates, figs, blueberries, parsley, salt and pepper.
  5. Stir in Arrowhead Mills stuffing mix with chicken or vegetable broth. Add a little more broth if stuffing is too dry. Stir in remaining butter.
  6. Transfer stuffing to prepared baking dish and cover with buttered foil. Bake for 40 minutes. Uncover and bake a further 20 minutes or until top is crispy and golden.