Cranberry-Dried Fruit Stuffing
Make this for our Roast Turkey.
- Servings: 12
- Yield: Makes about 10 cups
Source: Martha Stewart Living, November 2006
- 5 tablespoons unsalted butter, plus more for dish and baking
- 1/2 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
- 9 dried pear halves, cut into 1/2-inch pieces
- 3/4 cup sultanas (golden raisins)
- 1/4 cup dried currants
- 2 medium onions, finely chopped
- 2 stalks celery, cut into 3/4-inch dice
- 1 tablespoon minced, peeled ginger
- Coarse salt and freshly ground pepper
- 1/2 cup Marsala wine
- 1 1/2 cups walnuts, toasted and coarsely chopped (optional)
- 1 1/2 cups seeded, coarsely chopped, cooked quinces from Quince Syrup
- 1 cup fresh cranberries
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 teaspoons finely chopped fresh thyme
- 2 large eggs, lightly beaten
Preheat oven to 350 degrees. Melt 3 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on a rimmed baking sheet. Toast in oven, tossing once, until golden, 18 to 20 minutes. Let cool completely.
Pour 1 cup boiling water over dried fruit in a bowl; stir to submerge. Set aside until fruit has softened, about 30 minutes. Drain; reserve soaking liquid.
Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add onions, celery, ginger, and a pinch of salt; cook, stirring occasionally, until golden and soft, about 15 minutes.
Add onion mixture to bread cubes. Return skillet to medium heat. Add Marsala, and cook, scraping up browned bits with a wooden spoon, until liquid bubbles. Pour over bread mixture. Stir in dried fruit, 1/2 cup soaking liquid, walnuts if using, quinces, and cranberries. Stir in spices and thyme; season with salt and pepper. Stir in eggs.
To cook stuffing in turkey: Stuff as directed (see Roast Turkey with Quince Glaze recipe). Spoon remaining stuffing into a buttered 8-inch square baking dish; dot generously with butter. Bake, uncovered, in a 375 degrees oven until golden brown, 30 to 35 minutes. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; dot generously with butter. Bake as directed above.