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Yield Makes about 12 cups
Ingredients
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12 whole pitted prunes, halved
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12 dried apricots, halved
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1 cup dark raisins
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1/2 cup dried currants
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1/4 cup bourbon
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4 tablespoons unsalted butter
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2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
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2 large onions, cut into 1/4-inch pieces
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2 ribs celery, cut into 1/4-inch pieces
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2 teaspoons vegetable oil
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1 cup walnut pieces
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2/3 cup whole macadamia nuts, unsalted
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2/3 cup whole cashews, unsalted
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4 (1-inch) day-old brioche, cut into 1-inch cubes
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1 cup low-sodium canned chicken broth
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2 cups fresh cranberries
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1 teaspoon ground cloves
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon cayenne pepper
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1 teaspoon finely chopped fresh parsley
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3 large eggs, lightly beaten
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Coarse salt and freshly ground pepper
Directions
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Place prunes, apricots, raisins, and currants in a medium
bowl; pour bourbon over fruit. Cover with plastic wrap, and soak
overnight.
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Melt butter in a large skillet over moderate heat; add
apples, onions, and celery. Cook, stirring occasionally, until onions
are soft and celery is tender, about 10 minutes. Set aside.
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Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
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Transfer sauteed onion mixture to a large bowl. Add brioche
and broth; mix until incorporated. Add macerated fruit, toasted nuts,
cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs.
Season with salt and pepper. Using 2 large spoons or your hands, gently
mix stuffing until evenly blended. Set aside while turkey is prepared
for roasting.
Labels: Christmas, dried fruit, kitchen, Martha Stewart, nuts, recipe, roasting, stuffing, turkey