12 cups dried white and whole-wheat bread cubes
1/2 cup unsalted butter
1 cup diced onions
1/4 cup finely diced celery
1 tablespoon minced flat-leaf parsley
1 1/2 cups diced dried apricots
2 to 3 cups warm turkey stock or water
1 tablespoon poultry seasoning
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon salt
Freshly ground black pepper
1 cup toasted walnut pieces
1. Place bread cubes in a large bowl.
2. Place butter in a large frying pan over medium heat. When melted, add onion, celery and parsley; cook, stirring frequently, until softened, about 7 minutes. Add apricots and 1 cup stock. Add poultry seasoning, sage, thyme and marjoram. Cook, stirring occasionally 5 minutes.
3. Remove from heat and scrape mixture into bread cubes. Add another cup of stock and, using your hands, toss to combine. Add salt and pepper and just enough additional stock to make the mixture very moist, but not wet. Toss in walnuts.
4. Use as a turkey stuffing or bake at 350F in a well-greased casserole dish about 30 minutes, until thoroughly heated and browned on the top.
Serves 12 to 14
Nutritional facts per serving: 300 calories, 16g fat, 20mg cholesterol, 6g protein, 36g carbohydrates, 3g fiber, 600mg sodium
Reprinted with permission from “An American Family Cooks.” Text copyright 2013 Judith Choate.