Recipe: fruit and nut stuffing for turkey

  • 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

  • 2 teaspoons vegetable oil

  • 1 cup walnut pieces

  • 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

  • 2 cups fresh cranberries

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon finely chopped fresh parsley

  • 3 large eggs, lightly beaten

  • Coarse salt and freshly ground pepper


  1. Place prunes, apricots, raisins, and currants in a medium
    bowl; pour bourbon over fruit. Cover with plastic wrap, and soak

  2. 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.

  3. Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.

  4. 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.