Dried Cranberry, Apricot, and Fig Stuffing

Dried Cranberry, Apricot, and Fig Stuffing
Photo by Tim Morris

Ingredients

  • 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
  • ½ cup (1 stick) unsalted butter
  • ½ cup sweetened cranberries
  • 1 pound Granny Smith apples
  • 2 tablespoons fresh marjoram
  • ¼ cup fresh Italian parsley
  • ½ cup stemmed dried figs
  • + 8 more ingredients
    • 1 cup (or more) chicken stock or low-sodium chicken broth
    • 2 cups celery (4 to 5 stalks)
    • 3 cups onions
    • 2 tablespoons fresh sage
    • 1 ½ teaspoons fine sea salt
    • 2 large eggs
    • ½ cup dried apricots
    • 1 teaspoon coarsely ground black pepper

Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté 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 broth and d...

View full recipe at Epicurious

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