Fruit and Toasted Almond Holiday Stuffing


  • 12 c. oatmeal bread or whole wheat bread pieces
  • 3/4 c. toasted almonds, coarsely chopped
  • 5 Tbsp. olive oil
  • 2 c. thinly sliced red onion
  • 1 c. sliced celery
  • 3 c. apples, diced and dried
  • 3 Tbsp. fresh sage, cut into thin strips
  • 3 Tbsp. chopped fresh cilantro
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp. thyme leaf
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. cinnamon
  • 2 Tbsp. maple syrup
  • 2 Tbsp. lemon juice
  • 1/2 c. dried cherries
  • 3 c. vegetable broth


  1. Place bread on baking tray, spray with a little oil and bake at 200 degrees 30-40 minutes or until dry.
  2. Sauté onion and celery in a little oil. Add fresh herbs, crushed red pepper, cinnamon. Cover and simmer about 5 minutes.
  3. Add maple syrup and lemon juice and simmer another minute or two.
  4. To bread pieces, add almonds and cherries. Mix in sautéed onion and celery.
  5. Place in oil-sprayed baking dish and pour broth over the top. Bake at 350 degrees for 30 – 40 minutes, or until hot.
Browse Cook(s): Holmes Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.