Primary Ingredients
9 cups diced French bread, 1⁄2-inch cubes, crust removed(approx. 1-pound loaf)
3⁄4 cup unsalted butter
1 yellow onion, diced small
3 stalks celery, diced small
1 carrot, peeled and diced small
2 cups dry white wine
1 1⁄4 cups dried Mission figs, diced small
11⁄4 cups dried tart cherries
11⁄4 cups dried apricots, diced small
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
11⁄2 cups chicken stock or canned broth
2 large eggs, beaten to blend
Salt and black pepper
Primary Technique
Preheat the oven to 350°F. Butter the bottom and sides of a 13x9x2-inch baking dish.
Place the diced bread into a large bowl. In a large heavy skillet melt 1 stick of butter over medium heat. Add the onions, celery, and carrots to the skillet; sauté until vegetables are tender, about 12 minutes.
Add the white wine, figs, cherries, apricots, sage, thyme, and parsley; cook until the fruit is tender and the liquid is reduced to 1⁄2 cup, about 7 minutes. Add the cooked mixture to the diced bread along with the stock, season to taste with salt and pepper, then mix in the beaten eggs.
Place the stuffing in the prepared baking dish and dot the rest of the butter on top of the stuffing. Bake covered for 30 minutes; remove the cover and cook for another 20-30 minutes or until the top is browned and crispy.
Pairs well with roasted turkey or pork.
