One day I decided to play around with my standard bread stuffing and I created this recipe. It is savory and slightly sweet, from the fruit, all at the same time. This will give an international flair to your holiday meal while still adhering to traditional guidelines. It’s easy and quite delicious!
Pareve broth may be used instead of chicken broth to make this stuffing vegetarian.
- 3 Tablespoons olive oil, plus additional for greasing the pan
- 1 onion, diced
- 2 ribs celery, chopped
- 1 cup chopped mushrooms
- 1 cup chopped mixed dried fruit (apples, prunes, pears, apricots etc.)
- 1/3 cup Madeira
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup toasted almonds, coarsely chopped
- 7 cups white bread cubes with crusts
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed rosemary
- 1/2-teaspoon sage
- 1/4-teaspoon marjoram
- 1/4-teaspoon nutmeg
- Salt and pepper to taste
- 1 1/2 cups chicken broth
- 1 cup apricot nectar
- 1 egg
- Sauté the onion in the olive oil until lightly golden. Add the celery and mushrooms and sauté until the vegetables are soft and have given up their juices; this will take an additional 10 minutes.
- Meanwhile combine the chopped dried fruit with the Madeira in a small glass bowl and microwave on high for 2 minutes. Set aside.
- Combine the tomatoes, almonds, and bread cubes in a large bowl.
- Add the onion mixture and the dried fruit and Madeira mixture to the bowl with the bread cubes and toss.
- Combine the seasonings with the chicken broth, apricot juice and egg. Mix well.
- Add the broth and egg mixture and stir until the mixture is very moist and almost runny. If necessary, add a little more broth or nectar.
- Grease a 2-quart casserole or 13 x 9 pan with some additional olive oil.
- Pour mixture into the prepared casserole and bake at 350F for 30-40 minutes.
NOTE: Casserole can be baked for the first 25 minutes covered with foil and then remove foil for the remainder of cooking time. This will give you a very soft stuffing with a crust.