Fruit Stuffing
  • 11 ounce can mandarin orange segments
  • 1 cup golden raisins
  • 2 cups chopped unpeeled apples
  • 2 cups herb-seasoned stuffing mix (I used the Pepperidge Farm cubed)
  • ½ cup apple jelly
  • Butter, for greasing pan and dotting on top
  1. Heat oven to 350 degrees. Butter a casserole dish and set aside. (Or use to stuff into a turkey, duck, goose, or chicken). Drain the oranges, but reserve the syrup. Place syrup in a glass measuring cup; set aside. In a large mixing bowl, toss the mandarin orange segments, raisins, and chopped apple with the stuffing mix. Spoon the apple jelly into the cup with the reserved mandarin orange syrup; whisk until blended, but don't worry if it's a little lumpy. If the mixture does not measure 1 cup, then add water or stock to make 1 cup. Pour syrup over the mixture in bowl and toss gently to combine. Spoon mixture into prepared casserole dish and dot top lightly with bits of butter. Bake at 350 about 25 minutes or until hot and golden. (or stuff into bird before roasting and roast as usual)
  2. Note: Taste for salt and pepper and add herbs if desired, like sage or thyme, or your favorite.
Recipe by The Culinary Cellar at