Festive Fruit & Hazelnut Stuffing

Looking to jazz up your stuffing over the holidays? This holiday favourite has never tasted so good.


  • Large Baking Sheet
  • Casserole Dish
  • Large Frying Pan
  • Large Bowl


  • 7 cups Italian, sourdough or white bread cut into 1-inch cubes (1/2 loaf)
  • 3 eggs
  • 1 cup milk
  • 1/2 cup butter
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 1 1/2 cups fresh or frozen cranberries
  • 1 apple, unpeeled and diced
  • 1 ripe pear, unpeeled and diced
  • 2/3 cup hazelnuts, coarsely chopped, a 100 g pkg
  • 1/2 cup chopped fresh parsley
  • 2 tsp dried thyme leaves
  • 1/2 tsp salt
  • Freshly ground pepper


1. Preheat oven to 325⁰F.

2. To dry out bread, place on a large baking sheet and bake for 15 min, stirring once.

3. Butter a 10-inch casserole dish.

4. In a large bowl, whisk eggs with milk. Add bread and stir. Meanwhile, in a large frying pan, melt butter over medium heat. Cook onions with celery until tender, for about 3 min.

5. Stir in fruit, hazelnuts, parsley, thyme, salt and pepper. Add to bread mixture; stir to combine. Pour into prepared dish.

6. Bake about 45 min or until puffed and hot in centre.

Cooking tip: Use day-old bread, if you can. It’s even better.