Sun-Dried Tomato and Pine Nut Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


1 cup; white grape juice or apple juice

3/4 cup; Madeira or port wine

1/2 cup; sun-dried tomatoes (not packed in oil)

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

3/4 cup; chopped onion

3/4 cup; chopped celery

1/2 cup; pine nuts, toasted

1/4 cup; melted butter or margarine


  • Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
  • Place the grape or apple juice, wine, and sun-dried tomatoes in a medium-sized saucepan, and bring to a boil. Remove the pan from the heat and allow to sit for about 5 minutes, or until the tomatoes are soft and tender. Drain off and reserve the liquid, allowing it to cool. Finely chop the tomatoes.
  • Combine the tomatoes, stuffing mix, onion, celery, and pine nuts in a large bowl. Mix in the butter or margarine and the reserved liquid, adding more grape juice if needed to reach the desired consistency
  • Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
  • If a crisp top is desired, uncover the dish and bake for 10 additional minutes.