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| Tuesday, October 20, 2009 |
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Dried Cranberry, Apricot and Fig Stuffing
By Article @ 1:22 AM :: 12 Views :: Thanksgiving, Side Dish
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1/2 c. unsalted butter
3 c. chopped onion (about 1 lb.)
2 c. chopped celery (4-5 stalks)
1 lb. Granny Smith apples (about 2 med.) peeled, cored, cut into 1/2 inch cubes
1/4 c. chopped fresh Italian parsley
2 T. chopped fresh sage
2 T. chopped fresh marjoram
1 c. (or more) low-salt chicken broth
1/2 c. diced dried apricots
1/2 c. dried sweetened cranberries
1/2 c. diced stemmed dried figs
12 c. (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 3/4 lbs.)
2 large eggs
1 t. coarsely ground black pepper
1 1/2 t. fine sea salt
Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 12 minutes. Add apples and all herbs. Saute until apples just begin to soften, about 3 minutes. DO AHEAD - Can be made 1 day ahead. Transfer to medium bowl, cover and chill.
Mix 1 cup of broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
Preheat oven to 350 degrees F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10-12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50-60 minutes. Let stand 10 minutes.
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