Name: Dried Cranberry, Apricot, and Fig Stuffing
Yield: Makes 8 to 10 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 3 cups chopped onions (about 1 pound); 2 cups chopped celery (4 to 5 stalks); 1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh marjoram; 1 cup (or more) low-salt chicken broth; 1/2 cup diced dried apricots; 1/2 cup dried sweetened cranberries; 1/2 cup diced stemmed dried figs; 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds); 2 large eggs; 1 1/2 teaspoons fine sea salt; 1 teaspoon coarsely ground black pepper

Image may contain Cutlery Spoon Food and Meal

Dried Cranberry, Apricot, and Fig StuffingTim Morris

A light variation thats a nice counterpoint to the many rich dishes on the Thanksgiving table.

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

1/2 cup (1 stick) unsalted butter

3 cups chopped onions (about 1 pound)

2 cups chopped celery (4 to 5 stalks)

1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes

1/4 cup chopped fresh Italian parsley

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh marjoram

1 cup (or more) low-salt chicken broth

1/2 cup diced dried apricots

1/2 cup dried sweetened cranberries

1/2 cup diced stemmed dried figs

12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)

2 large eggs

1 1/2 teaspoons fine sea salt

1 teaspoon coarsely ground black pepper

Preparation

Step 1
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.
Step 2
Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
Step 3
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Step 4
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.
Step 5
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

TagsStuffing American Dried Cranberry Dried Fruit Fruit Fig Dried Apricot Side Dinner Nut Free Vegetarian Make Ahead Oven Bake Thanksgiving Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes