Apricot and Walnut Stuffing

By polloazul

Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.

Ingredients

• 1 1-lb. loaf white bread, crusts removed,
• cut into 1" cubes
• 1 cup white wine
• 2 cups dried apricots, apples, and currants,
• chopped
• 16 tbsp. butter, softened
• 3 ribs celery, chopped
• 2 large onions, chopped
• 4 oz. chicken livers, minced
• 2 cups walnuts, roughly chopped
• 3 ⁄4 cup heavy cream
• 1 ⁄2 cup minced flat-leaf parsley
• 2 tsp. orange zest
• 2 eggs, beaten
• Kosher salt and freshly ground black pepper,
• to taste

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350°. Bake bread cubes on a baking sheet until browned, 20–25 minutes. Transfer bread cubes to a large bowl; set aside. Boil wine in a 1-qt. saucepan and add dried fruit; remove from heat and let steep for 30 minutes. Strain fruit; discard wine. Combine fruit with bread.

2. Heat 4 tbsp. butter in a 12" skillet over medium-high heat. Add celery and onions; cook, stirring, until browned, 12–15 minutes. Stir in 8 tbsp. butter and livers; cook until butter melts. Mix celery mixture with bread; stir in walnuts, cream, parsley, zest, and eggs. Season with salt and pepper.

3. Transfer stuffing to a 2-qt. oval baking dish; dot with remaining butter. Cover with foil; bake for 50 minutes. Uncover, increase heat to 475°, and bake until browned, 8–10 minutes.