Dried Cranberry, Apple & Fig Stuffing
- Ready In:
- 1hr 10mins
- 1⁄2 cup unsalted butter
- 3 cups chopped onions (about 1 pound)
- 2 cups chopped celery (about 4-5 stalks)
- 1 lb granny smith apple, peeled, cored and cut into cubes (about 2 medium)
- 1⁄4 cup chopped Italian parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh marjoram
- 1 cup chicken broth, low-salt (plus more, if needed)
- 1 cup diced stemmed dried fig
- 1⁄2 cup dreid cranberries
- 12 cups bread cubes, with crust (day old ciabatta, rustic bread or sourdough, cut in 1 inch cubes)
- 2 large eggs
- 1 1⁄2 teaspoons fine sea salt
- 1 teaspoon fresh coarse ground black pepper
- Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 10 minutes. Add apples and all herbs, saute until apples just begin to soften, about 3 minutes. (This can be made 1 day ahead). Put in medium bowl, cover and chill.
- Mix 1 cup broth and dried fruit in a bowl. Let soak at least 1 hour (up to 3 hours).
- Preheat oven to 350. Divide bread between 2 rimmed baking sheets and bake until bread is crusty but not hard,(switching placement of the sheets after 5 minutes) - bake 10 to 12 minutes total. Put in very large bowl and cool.
- Butter 13x9 baking dish. Stir vegetable mixture into bread.
- Whisk eggs, salt and pepper in small bowl to blend, then whisk in broth with dried fruit. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
- Bake uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
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