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Gingerbread Stuffing Recipe
  • 6 cups of cubed gingerbread
  • 3-4 T butter
  • 3 shallots diced
  • 3 stalks of celery diced
  • 2 apples diced
  • 12 green onions diced
  • 3/4 cup chopped macadamia nuts
  • The zest of 1 orange
  • 1/2-3/4 cup vegetable broth
  • 2 eggs lightly beaten
  • Salt and pepper to taste
  1. Preheat oven to 350°F
  2. Prepare baking dish with non-stick cooking spray or butter
  3. Spread cubed gingerbread out onto baking sheet and dry out for approximately 20 minutes
  4. In a medium-sized skillet over medium-high heat, sauté shallots, celery and apples until soft (do not brown)
  5. In a large bowl, combine dried bread crumbs with sautéed vegetables/fruit, green onions, macadamia nuts and orange zest
  6. Add just enough broth to moisten mixture
  7. Mix in 2 eggs
  8. Season with salt and pepper
  9. Pour mixture into prepared baking dish and cover with aluminum foil
  10. Bake at 350°F for 35-40 minutes, then uncover and bake an additional 10 minutes