Dried Cranberry Apricot And Fig Stuffing Recipes

DRIED CRANBERRY, APRICOT, AND FIG STUFFING

Steps:

• Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.
• Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
• Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. 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 stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

DRIED CRANBERRY, APRICOT, AND FIG STUFFING

Steps:

• melt butter in heavy large skillet over meadium heat. Add onions an celery. Saute until tender, about 12 minutes. Add apples and all herbs. Saute until apples just begin to soften, about 3 minutes. DO AHEAD Can be made 1 day ahead. Transfer to medium bowl, cover and chill. Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hours and up to 3 hours. Prehead oven to 350. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10-12 minutes total. Transfer to very large bowl and cool. Butter 13x9x2 baking dish. Stir vegetable mixture into bread. Whishk eggs, sal, and pepper in small bowl to blend; whist in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by .25 cupfuls if dry. Transfer stuffing to prepared dish. Bake stuffing uncovered until cooked through and brown and cruty on top, 50-60 minutes. Let stand 10 minute

DRIED CRANBERRY, APPLE & FIG STUFFING

Steps:

• 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.