Bread Stuffing With Dried Fruits Nuts Herbs Greek Olive Oil Ouzo Recipe

i’ve been playing around in the kitchen and this stuffing—made with stale bread cubes, dried fruits, crunchy nuts, fresh herbs and even a splash of ouzo—turned out to be a seriously unexpected flavor explosion that i just had to share even though it got a bit messy at first.

I love making this bread stuffing recipe. I use stale bread cubes, finely chopped red onion and minced garlic as the base.

I think the dried apricots, figs and raisins adds sweetness while walnuts, pine and fresh herbs bring crunch. Greek olive oil and ouzo tie it all together.

Ingredients

• Bread cubes supply carbs and fiber that make a hearty, textured base for the stuffing.
• Dried apricots, raisins and figs add natural sweetness along with vitamins and fiber.
• Walnuts and pine nuts provide healthy fats and protein while giving a crunchy twist.
• Onion and garlic bring a savory depth and help boost immune defenses.
• Fresh parsley, oregano and mint offer antioxidants and a bright, fresh flavor to the dish.
• Greek extra virgin olive oil is heart-healthy and enriches the texture with moist richness.
• Ouzo introduces a bold, unique anise taste that makes the stuffing stand out.

Ingredient Quantities

• 10 cups stale bread cubes, about 1 large loaf of country bread cut into bite size pieces
• 1 medium red onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dried apricots, roughly chopped
• 1/2 cup raisins
• 1/2 cup dried figs, chopped
• 1/2 cup walnuts, roughly chopped
• 1/4 cup pine nuts
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh mint, chopped
• 1/3 cup Greek extra virgin olive oil
• 3 tablespoons ouzo
• Salt and pepper to taste
• Up to 2 cups vegetable broth (use as needed for moisture)

How to Make this

1. Preheat your oven to 350°F and gather all your ingredients including the stale bread cubes and the dried fruits and nuts.

2. In a large pan, heat the Greek extra virgin olive oil over medium heat and toss in the chopped red onion and minced garlic. Cook ’em till the onions are soft around 5 minutes.

3. Stir in the ouzo into the pan and let it bubble for a minute, then mix in the dried apricots, raisins, and figs along with the walnuts and pine nuts.

4. Next, add the chopped fresh parsley, oregano, and mint to the pan while stirrin’ the mix.

5. Pour in some salt and pepper as per your taste and cook everything together for another 2 minutes, so the flavors meld.

6. In a large bowl, combine the sautéed mix with your bread cubes, making sure the bread gets some of those tasty flavors.

7. Slowly add up to 2 cups of vegetable broth, stirring along the way until the bread is just moist enough but not too soggy.

8. Transfer the entire mixture into a lightly greased baking dish, spreading it out evenly.

9. Bake it in the preheated oven for about 25 to 30 minutes, or until the top looks a lil’ crispy and golden.

10. Let it cool for a few minutes before serving warm as a side dish, enjoy every bite of this delicious stuffing!

Equipment Needed

1. Oven (preheated to 350°F)
2. Cutting board and chef’s knife (for chopping the red onion, garlic, fruits, and herbs)
3. Large pan (or skillet) for sautéing the ingredients
4. Stirring spoon (to mix the ingredients in the pan)
5. Large bowl (to combine the sautéed mix with the bread cubes)
6. Measuring cups (for the vegetable broth, olive oil, and ouzo)
7. Baking dish (to spread the mixture evenly for baking)
8. Oven mitts (for safely handling the hot baking dish)

FAQ

• Q: Can I use another oil besides Greek olive oil? A: Yup, you can but the Greek olive oil really brings out a special flavor so it’s best to stick with it if you can.
• Q: How do I know when my bread is stale enough? A: If it’s hard and dry, it’s good to go; if it feels too fresh leave it out overnight to dry out a bit.
• Q: What should I do if the stuffing seems too dry? A: Just add a bit more vegetable broth gradually until you reach the right consistency.
• Q: Can I make this stuffing ahead of time? A: Yes, you can prep it in advance and store it in the fridge for a day then bake it right before serving.
• Q: Is ouzo really necessary? A: Ouzo adds a unique anise flavor that you wont get from other substitutes; if you dont have it a little white wine might work, but it won’t be exactly the same.

Bread Stuffing With Dried Fruits Nuts Herbs Greek Olive Oil Ouzo Recipe Substitutions and Variations

• Stale Bread Cubes: If you don’t have country bread, try using sourdough or even a gluten free loaf cut into cubes. They work just as fine
• Dried Apricots: You can substitute chopped dried peaches or prunes if you’re looking for a slight twist in flavor
• Raisins: Dried cranberries or currants are a good alternative that still keeps a nice sweet touch
• Walnuts: If walnuts are hard to come by, pecans or unsalted almonds will give you that same crunch
• Greek Olive Oil: Another high quality extra virgin olive oil, like Italian or Spanish, can be used instead without affecting the taste too much

Pro Tips

1. Try lightly toasting your bread cubes in the oven for a few minutes before mixing them in; this helps get extra crunch and stops the cubes from turning too soggy later on.
2. When you add the veggie broth, add it slowly and stir all the time so you dont end up with a mushy dish. Check often to make sure the bread gets enough moisture without soaking up all the liquid.
3. Let your stuffing sit for a little bit after taking it out of the oven; this gives all the flavors time to really mix together and come out tasting even better.
4. Be sure to taste as you go, especially when adding your herbs and seasonings. Sometimes a pinch extra salt or pepper can balance out the sweetness from the dried fruits, making sure nothing overpowers the meatier notes in the sautéed mix.