A sweeter take on the traditional Thanksgiving stuffing.


Recipe Summary

30 mins
1 hr 5 mins
1 hr 35 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C).

  • Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

  • Bake in the preheated oven until very dry, about 15 minutes.

  • While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

  • Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes; toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

  • Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

  • Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

  • Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.

Cook's Notes:

To make part of this ahead, follow directions through step 5, but don't mix in the eggs. Cover and chill for up to 1 day. When ready to proceed, start with adding eggs and following the remaining directions.

This stuffing can be baked in the turkey cavity, as well--just reduce stock to 3/4 cup.

Use 1 1/2 teaspoon dried thyme if you don't have fresh.

Nutrition Facts

298 calories; protein 10.7g; carbohydrates 55.4g; fat 5.2g; cholesterol 37.5mg; sodium 565.4mg. Full Nutrition