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Ingredients
3 tablespoons butter
1 cup minced onion
1 apple, peeled, cored and chopped
1 pear, peeled, cored and chopped
1 persimmon, peeled and chopped
1 cup raisins
⅔ cup finely chopped walnuts
1 tablespoon freshly grated orange peel
1 teaspoon ground coriander
3 cups dried crumbled pumpernickel bread
½ cup orange juice (approximately)
Salt and freshly ground pepper
Nutritional analysis per serving
37 grams carbs; 11 milligrams cholesterol; 253 calories; 2 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 5 grams fiber; 323 milligrams sodium; 4 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large skillet. Add onion and apple and saute over medium high heat until they are just beginning to brown. Stir in the pear and persimmon.
- Step 2
Add the raisins, walnuts, orange peel and coriander. Add the bread and moisten with orange juice. Continue cooking until the mixture begins to dry out. Season lightly with salt and pepper.
Private Notes
Comments
Made this in a casserole for Thanksgiving. Used 2x the fruit. Loved it! Any kind of bread should work. Make sure and adjust salt, or use broth instead of OJ. Baked 350F, 25 minutes under foil then 30 minutes no foil.
Bright with citrus, OJ adds nice flavor. Finally made use of stray persimmon.