When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.
I like as many pork products as possible in stuffing, but this recipe promises to be loaded with flavor even without bacon or sausage.--Ed
Dried Cranberry, Apricot, and Fig Stuffing
by Sarah Foster
Dried Cranberry, Apricot, and Fig Stuffing from Bon Appetit
About This Recipe
- 1/2 cup (1 stick) unsalted butter
- 3 cups chopped onions (about 1 pound)
- 2 cups chopped celery (4 to 5 stalks)
- 1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh marjoram
- 1 cup (or more) low-salt chicken broth
- 1/2 cup diced dried apricots
- 1/2 cup dried sweetened cranberries
- 1/2 cup diced stemmed dried figs
- 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
- 2 large eggs
- 1 1/2 teaspoons fine sea salt
- 1 coarsely ground black pepper
- 1. Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. Transfer to medium bowl, cover, and
- 2. Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
- 3. Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
- 4. Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more brot
- 5. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.