Fruit stuffing

Total Time
47 min
25 min
22 min
This delicious, holiday-spiced stuffing is pure fruit and flavor, a great gluten-free alternative to traditional holiday stuffing. Fantastic in turkey or served alongside a holiday ham, this stuffing would also work in a large goose or two large ducks. Because there's no bread, just dried fruit, the stuffing forms a chutney-like sauce which is moist, delicious and flavorful alongside the carved meat. It's also pretty on the plate, the cooked apricots and cranberries offering a colorful change of pace from the usual drab-colored bread stuffing. It's slightly sweet, so if you're not a sweet tooth, add a touch more cinnamon and allspice, thyme and pepper for a savory-sweet result.


Apple juice

2 cup(s), unsweetened


6 oz, pitted, halved (about 1 cup)

Dried apricot halves

1 cup(s), chopped

Dried cranberries

1 cup(s)

Cooking spray

4 spray(s)

Uncooked onion(s)

1 large, chopped

Uncooked celery

3 rib(s), medium, stalks, thinly sliced

Fresh apple(s)

4 medium, peeled, cored and chopped

Dried thyme

2 tsp

Table salt

1 tsp

Ground cinnamon

½ tsp

Black pepper

½ tsp, freshly ground

Ground allspice

¼ tsp


  1. Place the juice in a large saucepan set over high heat. Stir in the prunes, apricots, and cranberries; bring to a boil. Cover, reduce the heat, and simmer until softened, about 10 minutes. Transfer the fruit to a large bowl with a slotted spoon.
  2. Raise the heat to high and bring the liquid in the pan to a boil. Cook until reduced to a thick glaze, about 4 minutes. Pour over the fruit.
  3. Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Add the apples and cook 2 minutes, stirring frequently. Pour into the large bowl.
  4. Stir in the thyme, salt, cinnamon, pepper, and allspice. Stuff into a 12- to 15-pound turkey.
  5. Serving size: about 2/3 cup