Fruit and Nut Stuffing

[Swisskaese]

Fruit and Nut Stuffing

Serves 9.

• 18 whole pitted prunes
  
• 1/2 c dried currants
  
• 1 c dark raisins
  
• 24 dried sour apricot halves
  
• 1/4 c bourbon
  
• 3 tart cooking apples, unpeeled, cored, chopped
  
• 3 large onions, peeled and diced
  
• 2 celery ribs, diced
  
• 4 T melted butter
  
• 2/3 c unsalted whole macadamia nuts
  
• 2/3 c unsalted whole cashews
  
• 1 c unsalted walnut pieces
  
• 2 c whole raw cranberries
  
• 1 tsp ground cloves
  
• 1/4 tsp cayenne pepper
  
• 1 tsp ground ginger
  
• 1 tsp ground cinnamon
  
• 1 tsp dried chervil leaves
  
• 1 tsp finely minced fresh parsely
  
• 2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 2 eggs, slightly beaten
  

FOR A 20 LB TURKEY.

If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove the salt by holding them under cold running water; dry them on paper towels. Heat 2 teaspoons vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.

Put the prunes, currants, raisins, and apricots halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight.

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 the celery is tender, about 10 minutes. Transfer the sauteed onion mixture to a large mixing bowl. Add the soaked fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting.

Keywords: Side, Intermediate, Lunch, Dinner

( RG1496 )