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Ингредиенты
- 1 c. walnuts
- 1 c. dry apricots finely diced
- 1/4 c. raisins
- 1/2 c. calvados applejack or possibly cider
- 10 ounce day old bread french, Italian
- 6 Tbsp. unsalted butter
- 1 lrg onion finely minced
- 1 c. celery minced
- 2 1/2 c. tart green apples peel, finely minced salt & fresh grnd pepper
- 1/8 tsp grnd cloves
- 1/4 tsp dry thyme crumbled
- 1/4 tsp dry sage crumbled
- 6 Tbsp. chicken or possibly turkey stock
Инструкции
- Toast walnuts on rimmed baking sheet at 350 till lightly browned, about 5 min. Cold nuts and coarsely chop. Combine apricots, raisins and Calvados in small saucepan and mix well. Bring to simmer. Remove from heat. Cover and let stand 30 min, stirring occasionally. Reduce oven temperature to 275 . Cut bread into 1/2" cubes to make 2 qts and spread out on large baking sheet. Bake, stirring frequently, till crisp and dry, about 120 min. Cold and transfer to large bowl. Heat butter in large skillet over medium heat. Add in onion, celery and apples and season to taste with salt and pepper. Sauta till onion is tender but not brown, about 10 min. Add in cloves, thyme and sage and stir till blended. Remove from heat. Add in onion mix, nuts and apricot mix with liquid to bread and toss lightly. Mix may appear dry but will become moist from juices in the bird. Season to taste with salt and pepper. (Stuffing can be refrigerated, covered, up to 1 day.
- Makes 8-9 !
- c., sufficient for 1 medium turkey or possibly 2 chickens.
- NOTE: To bake stuffing separately, spoon into greased 2 1/2-qt casserole and dot with butter. Bake, covered, at 350 about 15 min, then pour 1/4 c. chicken or possibly turkey stock proportionately over top. Bake 15 min more. Pour another 1/4 c. stock proportionately over top. Bake 15 min longer, uncovering last 10 min for crisper top. Serve warm.
