Fruit and Nut Stuffing
Yield Makes about 12 cups
- 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
- Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
- 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.
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
- 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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