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Fruit and Nut Stuffing

Fruit and Nut Stuffing

http://www.marthastewart.com/346129/fruit-and-nut-stuffing
4.09091
Rated
81.8182100(11)11
  • Yield Makes about 12 cups

Ingredients

    • 12 whole pitted prunes, halved
    • 12 dried apricots, halved
    • 1 cup dark raisins
    • 1/2 cup dried currants
    • 1/4 cup bourbon
    • 4 tablespoons unsalted butter
    • 2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
    • 2 large onions, cut into 1/4-inch pieces
    • 2 ribs celery, cut into 1/4-inch pieces
    • 2 teaspoons vegetable oil
    • 1 cup walnut pieces
    • 2/3 cup whole macadamia nuts, unsalted
    • 2/3 cup whole cashews, unsalted
    • 4 (1-inch) day-old brioche, cut into 1-inch cubes
    • 1 cup low-sodium canned chicken broth
    • 2 cups fresh cranberries
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon finely chopped fresh parsley
    • 3 large eggs, lightly beaten
    • Coarse salt and freshly ground pepper

Directions

  1. Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
  2. 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.
  3. Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
  4. 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.

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