Apricot and Walnut Stuffing

Apricot and Walnut Stuffing
Apricot and Walnut Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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