Any combination of apples, pears, or persimmons work well in this moist stuffing- add as much fruit as seems reasonable. We used pumpernickel bread, but most types of bread work nicely. Dry the bread out in your oven at the lowest possible temperature or cut the night before to dry out. Alternatively, buy already dried, oil-less croutons.
This would pair beautifully with turkey, pork or roasted chicken.

Ingredients

• 4 cups pumpernickel bread, cubed and dried out
• 4 tablespoons butter, unsalted
• 3 stalks celery, minced
• 1 onion, minced
• 2 apples, or pears, sliced and roughly chopped
• 1 persimmon, fuyu, or pears, sliced in small pieces
• ½ cup dried cranberries, or golden raisins
• 2 tablespoons fresh herbs, sage, thyme, parsley, optional
• 1 pinch salt
• 1 pinch black pepper
• 1 broth

Featured Meals

This recipe has been featured in the following meals:

• Pork with Apple Stuffing & Lemon Brussels Sprouts
• Turkey with Apple-Pumpernickel Stuffing
• Apple-Persimmon Stuffing, Streusel Sweet Potatoes, Green Bean Casserole & Mashed Potatoes
• Apple Cider Pork with Apple-Persimmon Stuffing, Bacon & Brussels Sprouts