Dried Fruit and Bread Stuffing

Cooking With Rania - "Thanksgiving Recipes"
KDKA Pittsburgh Today Live 11/11/2009

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

*get free Adobe Reader
Download Adobe Reader

Dried Fruit and Bread Stuffing

12 cups day old French bread cubes without crust
2-1/2 cups chopped onions
2 cups chopped celery
2-1/4 cups dry sherry
1-3/4 cups mission figs - (about 10 oz chopped)
1-1/4 cups dried tart cherries (about 6 oz)

1-1/4 cups dried apricots (about 6 oz chopped)
1-1/2 tablespoons chopped fresh sage
1-1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1-1/4 cups chicken stock
3 large eggs - beaten to blend

Preheat oven to 350 degrees. Butter a 9x13x2-inch glass baking dish . Place bread cubes in a very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are soft and golden, about 10 minutes. Add sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. Stuffing can be prepared 1 day ahead. Cover and refrigerate. Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
Transfer stuffing to prepared baking dish. Cover and bake for 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.
Serves: 10

KitchenNet Inventory Close Out Sale
Copyright © 2018 KitchenNet.com™