1 c Walnuts
1 c Dried apricots; fine diced
1/4 c Raisins
1/2 c Calvados, applejack OR cider
10 oz Bread; day old French,
- Italian or white bread
6 tb Unsalted butter
1 lg Onion; finely chopped
1 c Celery; chopped
2-1/2 c Tart green apples; peel,
- finely chopped
Salt & fresh ground pepper
1/8 ts Ground cloves
1/4 ts Dried thyme; crumbled
1/4 ts Dried sage; crumbled
6 tb Chicken or turkey stock
Toast walnuts on rimmed baking sheet at 350 until lightly browned, about 5
minutes. Cool nuts and coarsely chop. Combine apricots, raisins and
Calvados in small saucepan and mix well. Bring to simmer. Remove from heat.
Cover and let stand 30 minutes, stirring occasionally. Reduce oven
temperature to 275 . Cut bread into 1/2" cubes to make 2 quarts and spread
out on large baking sheet. Bake, stirring frequently, until crisp and dry,
about 120 minutes. Cool and transfer to large bowl. Melt butter in large
skillet over medium heat. Add onion, celery and apples and season to taste
with salt and pepper. Saute until onion is tender but not brown, about 10
minutes. Add cloves, thyme and sage and stir until blended. Remove from
heat. Add onion mixture, nuts and apricot mixture with liquid to bread and
toss lightly. Mixture may appear dry but will become moist from juices in
the bird. Season to taste with salt and pepper. (Stuffing can be
refrigerated, covered, up to 1 day. Makes 8-9 cups, enough for 1 medium
turkey or 2 chickens.
NOTE: To bake stuffing separately, spoon into greased 2-1/2 quart casserole
and dot with butter. Bake, covered, at 350 about 15 minutes, then pour 1/4
cup chicken or turkey stock evenly over top. Bake 15 minutes more. Pour
another 1/4 cup stock evenly over top. Bake 15 minutes longer, uncovering
last 10 minutes for crisper top. Serve hot.
