Best 2 Dried Cranberry Apricot And Fig Stuffing Recipes

Dried cranberry apricot and fig stuffing is a delicious and festive dish that is perfect for any occasion. Whether you're looking for a traditional stuffing recipe for your Thanksgiving feast or you're simply looking for a tasty way to use up some leftover dried fruit, this recipe is sure to please. With its sweet and tangy flavor, this stuffing is a great addition to any meal.

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DRIED CRANBERRY, APRICOT, AND FIG STUFFING

Dried Cranberry, Apricot, and Fig Stuffing image

Provided by Sara Foster

Categories Side Bake Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Cranberry Dried Fruit Fig Apricot Fall Family Reunion Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 cup (or more) low-salt chicken broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper

Steps:

Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.
Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

DRIED CRANBERRY, APRICOT, AND FIG STUFFING

DRIED CRANBERRY, APRICOT, AND FIG STUFFING image

Categories Fruit Side Bake Thanksgiving Stuffing/Dressing

Yield 8-10 people

Number Of Ingredients 14

Ingredients

1 stick butter
3 cups chopped onions (1 pound)
2 cups chopped celery (4-5 stalks)
1 pound granny smith apples peeled, cored cut into 1/2" cubes (2 apples)
.25 cp chopped italian parsley
2 tablespoons chopped fresh marjoram
1 cp chicken broth
.5 cup diced dried apricots
.5 cup dried sweet cranberries
.5 cup diced stemmed dried figs
12 cups 1 inch cubes day old bread with crusts (1.25 lbs)
2 large eggs
1.5 teaspoons fin sea salt
1 teaspoon coarsely ground bk pepper

Steps:

melt butter in heavy large skillet over meadium heat. Add onions an celery. Saute until tender, about 12 minutes. Add apples and all herbs. Saute until apples just begin to soften, about 3 minutes. DO AHEAD Can be made 1 day ahead. Transfer to medium bowl, cover and chill. Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hours and up to 3 hours. Prehead oven to 350. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10-12 minutes total. Transfer to very large bowl and cool. Butter 13x9x2 baking dish. Stir vegetable mixture into bread. Whishk eggs, sal, and pepper in small bowl to blend; whist in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by .25 cupfuls if dry. Transfer stuffing to prepared dish. Bake stuffing uncovered until cooked through and brown and cruty on top, 50-60 minutes. Let stand 10 minute

Tips:

Mise en place: Before you start cooking, make sure you have all of the ingredients and equipment you need. This will help you avoid any scrambling or delays.
Choose ripe, fresh fruit: The quality of your fruit will greatly affect the flavor of your stuffing. Look for fruit that is plump and free of blemishes.
Chop the fruit evenly: This will help it cook evenly and distribute the flavor throughout the stuffing.
Toast the nuts: Toasting nuts enhances their flavor and makes them more fragrant. You can toast nuts in a skillet over medium heat, stirring constantly, until they are golden brown and fragrant.
Use a flavorful broth: The broth you use in your stuffing will add a lot of flavor. Use a flavorful broth, such as chicken broth, vegetable broth, or white wine.
Don't overstuff the bird: Overstuffing the bird can make it difficult for the stuffing to cook evenly. Aim to fill the bird loosely, leaving about 1/2 cup of space at the top.
Cook the stuffing to a safe internal temperature: The safe internal temperature for stuffing is 165 degrees Fahrenheit. You can check the temperature by inserting a meat thermometer into the center of the stuffing.

Conclusion:

Dried cranberry, apricot, and fig stuffing is a delicious and festive side dish that is perfect for Thanksgiving or Christmas dinner. It is easy to make and can be tailored to your own taste preferences. By following these tips, you can make sure that your stuffing turns out perfectly every time.