No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cranberry-Dried Fruit Stuffing

You can substitute three peeled, cored Golden Delicious apples for the quinces; steam the apples until tender, then coarsely chop them.

  • yield: Makes about 10 cups

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

Source
Martha Stewart Living, November 2006

advertisement

advertisement