Dried Fruit and Nut Bread Stuffing
Charlie Palmer, Aureole-New York, NY
Adapted by StarChefs
enough stuffing for 1 (16-20 pound) turkey
are so many stuffings or dressings (what you call them seems
to depend on where you come from) with which you can accent
a holiday bird. However, I think that it is a good idea to
master one and then vary it from time to time. Often I will
make a different stuffing to accompany a roast chicken so
that I can try it out on the family before serving it up with
the big bird on the big day. A side bowl of stuffing always
seems to add a festive touch to a Sunday dinner. This is a
good basic stuffing to which you can add a variety of flavors
(see note below).
cups dried white and/or whole wheat bread cubes
cup (1 stick) unsalted butter
cup diced onion
cup diced celery
Tablespoon minced fresh parsley
cups diced dried apricots
cup yellow raisins
2 cups warm turkey stock, chicken broth or water
Tablespoon poultry seasoning
teaspoon chopped fresh sage
teaspoon chopped fresh thyme
teaspoon chopped fresh marjoram
salt and freshly ground black pepper
to 1-1/2 cups toasted walnut or pecan pieces
the oven to 375°F.
not stuffing a bird, lightly grease a large shallow baking
dish or a large casserole. Set aside. Place the bread cubes
in a large mixing bowl.
the butter in a large sauté pan over medium heat. Add
the onions, celery and parsley. Lower the heat and sauté
for 10 minutes or until the vegetables are very soft but not
browned. Add the apricots and raisins and sauté for
an additional 3 minutes. Add 1 cup of the stock, poultry seasoning,
sage, thyme and marjoram and cook for 3 minutes.
the mixture over the bread cubes, tossing to combine well.
Add salt and pepper to taste and enough warm stock to make
a moist but not wet mixture. Toss in the nuts.
use the mixture to stuff a bird (see note below) or place
into the prepared baking dish or casserole and place in the
preheated oven. Bake for about 35 minutes or until the top
is crusty and the stuffing is hot in the center.
Corn bread, rye, pumpernickel or pumpernickel-raisin breads
can be used with or in place of the white and whole wheat
bread. Cooked rice, wild rice or other grains can replace
all or part of the bread. You can replace the apricots and
raisins with any other dried fruit - either a single fruit
or a combination of fruits or chopped raw apples or pears.
Any nut, including roasted chestnuts, can be used in place
of the walnuts or pecans.
this basic stuffing, you can add: 1 cup chopped cooked poultry
livers, 1-1/2 cups crumbled cooked sausage meat or 1-1/2 cups
raw oysters. If you use any of these, you might want to eliminate
the fruit and nuts.
stuff poultry in advance of roasting because, even if refrigerated,
bacteria can form quickly. For safety, always stuff poultry
just before you are ready to roast it.