Title: Fruit And Nut Stuffing
Categories: Poultry
Yield: 1 servings
18 ea Whole pitted prunes
1/2 c Dried currants
1 c Raisins
24 Dried apricot halves
1/4 c Bourbon
3 Tart cooking apples; unpeeled,
- cored and chopped
3 lg Onions; peeled and diced
3 Celery ribs; diced
4 tb Butter; melted
2/3 c Whole macadamia nuts
2/3 c Whole cashews
1 c Unsalted walnut pieces
2 c Whole raw cranberries
1 ts Ground cloves
1/4 ts Cayenne pepper
1 ts Ground ginger
1 ts Dried chervil leaves
1 ts Fresh parsley; finely minced
2 ts Salt
1/4 ts Black pepper; freshly ground
2 Eggs; slightly beaten
Put the prunes, currants, raisins, and apricot halves in a bowl and
pour the bourbon over the fruit. Cover bowl and soak overnight. If
you are using salted macadamia nuts and salted cashews, put them in
a strainer and remove salt by rinsing them under cold water. Dry on
paper towels. Heat 2 tb vegetable oil in a skillet and add the
nuts. Toast them, stirring constantly, until golden.
Combine the apples, onions, and celery in a large skillet along
with the butter. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and celery is tender, about
11 minutes.
Transfer the onion mixture to a large mixing bowl. Add the
macerated fruit and all remaining ingredients. Gently mix the
stuffing with 2 large spoons until evenly blended. Set aside the
stuffing while you prepare the turkey for roasting. Stuff turkey
3/4 full and roast according to size.
