Serious Eats: Recipes
Dried Cranberry, Apricot, and Fig Stuffing from 'Bon Appétit'
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