Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Dried Fruit and Toasted Nut Stuffing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of all the onions. Ingredients ¾ pound sourdough bread cut into 1-inch cubes (8 cups) ¼ cup cup extra-virgin olive oil 1 large onion, diced 3 medium carrots, peeled and diced 3 celery stalks, thinly sliced 2 cups fresh parsley leaves, chopped 1 cup toasted walnuts, chopped 1 cup toasted pecans, chopped 1 cup dried figs, sliced crosswise 1 cup dried apricots, chopped 1 cup prepared chestnuts, chopped ¼ cup assorted fresh herbs such as sage, rosemary, and thyme, chopped 2 cups water 4 tablespoons unsalted butter, melted Kosher salt and freshly ground black pepper Directions Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.) Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper. Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more. Serve with Mushroom Gravy (optional). Rate it Print