"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fruited Stuffing Recipe

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This recipe for Fruited Stuffing, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c diced dried apricots
1/2 c diced dates
1/2 c diced dried cranberries
1/2 c Amaretto
1/2 c Brandy, divided
1 c butter
1 large onion, chopped
1 c diced celery
1 bag herbed bread cubes for stuffing
1 T poultry seasoning to taste
2 T minced flat leaf parsley
2 eggs, beaten
2 c chicken stock
salt and pepper to taste

Directions:
Directions:
In a small saucepan, warm Amaretto and 1/4 c Brandy.Turn off heat. Add apricots, cranberries, cover and allow to soften for 30 minutes. In a large saute pan, melt butter. Saute onion and celery until tender then de-glaze pan with remaining brandy. Transfer to a large mixing bowl and add stuffing mix, dates, apricots, and cranberries with liquid. Toss lightly to combine. Add beaten eggs, broth and seasonings. Combine well. Stuff into center of crown roast. Great with Crown Roast

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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