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Apricot and Walnut Stuffing

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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

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.


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