Fruit and Nut Stuffing

Name: Fruit and Nut Stuffing
Ingredients: 12 whole pitted prunes, halved; 12 dried apricots, halved; 1 cup dark raisins; 0.5 cup dried currants; 0.25 cup bourbon; 4 tablespoons unsalted butter; 2 tart cooking apples, unpeeled, cored, cut into ¼-inch pieces; 2 large onions, cut into ¼-inch pieces; 2 ribs celery, cut into ¼-inch pieces; 2 teaspoons vegetable oil; 1 cup walnut pieces; 0.667 cup whole macadamia nuts, unsalted; 0.667 cup whole cashews, unsalted; 4 slices (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; 0.25 teaspoon cayenne pepper; 1 teaspoon finely chopped fresh parsley; 3 large eggs, lightly beaten; Coarse salt and freshly ground pepper

3.6

(43)

1 Review

By

Martha Stewart Test Kitchen

Updated on November 17, 2017

Yield:

12 cups

Ingredients

12 whole pitted prunes, halved
12 dried apricots, halved
1 cup dark raisins
½ cup dried currants
¼ cup bourbon
4 tablespoons unsalted butter
2 tart cooking apples, unpeeled, cored, cut into ¼-inch pieces
2 large onions, cut into ¼-inch pieces
2 ribs celery, cut into ¼-inch pieces
2 teaspoons vegetable oil
1 cup walnut pieces
⅔ cup whole macadamia nuts, unsalted
⅔ cup whole cashews, unsalted
4 slices (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
¼ teaspoon cayenne pepper
1 teaspoon finely chopped fresh parsley
3 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Directions

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.