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


  1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
  2. 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.
  3. 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
  4. 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.
  5. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.