Ingredients
- 6 slices dehydrated white bread, broken into pieces
- 1 tablespoon powdered dehydrated raw pineapple
- 1/2 teaspoon powdered dehydrated sage
- 1 tablespoon dehydrated chopped cranberries
Instructions
- Taste the pineapple powder on its own first. It is the sweet element in a savoury stuffing, and brands vary enormously in how much of it you actually want.
- Tear the bread up by hand and leave the crust on. Crust grinds into the coarser fragments that give a stuffing its texture.
- Run the bread, pineapple and sage together on the coarse setting and no further. Powdered sage turns bitter when it is worked hard, and there is very little of it in here to spare.
- Fold the cranberries in afterwards, by hand and whole. They are meant to be found in bites — chopped through the crumb they vanish, and they are wet enough to shorten how long the blend keeps.
- Because of the fruit, treat this as two things. The plain crumb base can be made well ahead; the cranberries go in on the day you use it.
- That base holds two months sealed in a cupboard, but once the fruit is in, use it within a week. Dried fruit hands moisture over to dry bread faster than anything else you could put in a jar.
- If it is going into a bird, bake it in a dish alongside rather than packing the cavity. A fruited crumb buried inside a roast sits below a safe temperature for far too long.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 285 kcal | 81 kcal |
| Protein | 2.8 g | 0.8 g |
| Fat | 0.7 g | 0.2 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 58.2 g | 16.5 g |
| sugars | 41.6 g | 11.8 g |
| Fibre | 17.5 g | 5 g |
| Sodium | 9 mg | 2 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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