- Yield Makes about 12 cups
-
12 whole pitted prunes, halved
-
12 dried apricots, halved
-
1 cup dark raisins
-
1/2 cup dried currants
-
1/4 cup bourbon
-
4 tablespoons unsalted butter
-
2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
-
2 large onions, cut into 1/4-inch pieces
-
2 ribs celery, cut into 1/4-inch pieces
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2 teaspoons vegetable oil
-
1 cup walnut pieces
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2/3 cup whole macadamia nuts, unsalted
-
2/3 cup whole cashews, unsalted
-
4 (1-inch) day-old brioche, cut into 1-inch cubes
-
1 cup low-sodium canned chicken broth
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2 cups fresh cranberries
-
1 teaspoon ground cloves
-
1 teaspoon ground cinnamon
-
1 teaspoon ground ginger
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1/4 teaspoon cayenne pepper
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1 teaspoon finely chopped fresh parsley
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3 large eggs, lightly beaten
-
Coarse salt and freshly ground pepper
-
Place prunes, apricots, raisins, and currants in a medium
bowl; pour bourbon over fruit. Cover with plastic wrap, and soak
overnight. -
Melt butter in a large skillet over moderate heat; add
apples, onions, and celery. Cook, stirring occasionally, until onions
are soft and celery is tender, about 10 minutes. Set aside. -
Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
-
Transfer sauteed onion mixture to a large bowl. Add brioche
and broth; mix until incorporated. Add macerated fruit, toasted nuts,
cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs.
Season with salt and pepper. Using 2 large spoons or your hands, gently
mix stuffing until evenly blended. Set aside while turkey is prepared
for roasting.
