Serious Eats: Recipes

Dried Cranberry, Apricot, and Fig Stuffing from Bon Appetit

When we talked to Bon App├ętit 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

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