Dried Fruit and Nut Stuffing

By norsegal8

Dried cranberries can be substituted for the raisins.

Ingredients

• 1 1/2 pounds hearty white sandwich bread, cut into 1/2-inch cubes (12 cups)
• 4 tablespoons unsalted butter
• 1 onion, chopped fine
• 2 celery ribs, minced
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons minced fresh thyme
• 1 tablespoon minced fresh marjoram
• 1 tablespoon minced fresh sage
• 1 cup raisins
• 1 cup dried apples, chopped fine
• 1 cup walnuts, chopped coarse
• 1 1/2 cups low-sodium chicken broth
• 3 large eggs

Details

Servings 12

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until edges have dried but center is slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 325 degrees.

2. While bread dries, heat 4 tablespoons butter in 12-inch skillet over medium-high heat; when foaming subsides, add onion, celery, 4 teaspoons kosher salt, and 1 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture, raisins, dried apples, walnuts to bowl with dried bread; add 1 cup broth and toss gently until evenly moistened (you should have about 12 cups stuffing).

3. Use stuffing as directed in Old-Fashioned Stuffed Turkey recipe, adding eggs and remaining 1/2 cup broth in step 7.