Ingredients:<\/h2>\n\n- 6 tablespoons unsalted butter, plus more for the pan<\/span><\/li>\n
- 1 pound sliced country white sandwich bread<\/span><\/li>\n
- 1 large cooking apple<\/a> (i.e. Golden Delicious, Granny Smith, Braeburn, etc., see our complete list<\/a>\u00a0of favorite apples for cooking)<\/span><\/li>\n
- 1 medium onion<\/span><\/li>\n
- 2 celery stalks with leaves<\/span><\/li>\n
- 1\/2 cup dried apricots<\/span><\/li>\n
- Handful fresh flat-leaf parsley leaves<\/span><\/li>\n
- 1\/4 cup dried cranberries<\/span><\/li>\n
- 2 to 3 sprigs fresh thyme<\/span><\/li>\n
- 1\/2 teaspoon kosher salt<\/span><\/li>\n
- Pinch fennel seeds<\/a><\/span><\/li>\n
- 3 cups chicken broth<\/a><\/span><\/li>\n
- 1 large egg<\/span><\/li>\n<\/ul>\n
Procedure:<\/span><\/h3>\n\n- Preheat oven to 325 degrees F.<\/span><\/li>\n
- Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.<\/span><\/li>\n
- Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.<\/span><\/li>\n
- Melt the butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes.\u00a0<\/span><\/li>\n
- Add the broth and parsley and bring to a boil (fruit & vegetable mixture). Remove from the heat.<\/span><\/li>\n
- Butter a shallow 3-quart casserole dish.<\/span><\/li>\n
- Beat the egg in a large bowl. Add the toasted bread, fruit & vegetable mixture; toss until evenly moistened.\u00a0<\/span><\/li>\n
- Loosely pack the stuffing into the prepared casserole dish.<\/span><\/li>\n
- Bake, at 325 degrees F, uncovered, until the top is crusty, about 40 minutes.\u00a0<\/span><\/li>\n
- Brush melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.<\/span><\/li>\n<\/ol>\n
Advanced Preparation:<\/h2>\n\n- Steps 1-2 (bread crumbs) can be done up to 2 days in advance and stored in large zip lock bag.
\nSteps 3-7 can be done the day before if vacu-sealed & refrigerated. Bake an hour before serving.
\nAlternatively, if you want to pre-bake, for Step 8 bake for 1st 30 minutes, on serving day, re-heat for 20 minutes, finish with Step 9.<\/li>\n<\/ul>\nTips, Notes, and Variations:<\/h2>\n\n- Tips: Put the stuffing in the oven during the last hour of cooking the turkey<\/span><\/li>\n
- Variation: Cook 1\/2 cup pork sausage until brown and crispy in the skillet. Remove to a plate and cook vegetables and fruit in the residual fat. Stir sausage into stuffing just before baking.<\/span><\/li>\n<\/ul>\n
Procedure:<\/span><\/h3>\n\n- Preheat oven to 325 degrees F.<\/span><\/li>\n
- Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.<\/span><\/li>\n
- Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.<\/span><\/li>\n
- Melt the butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes.\u00a0<\/span><\/li>\n
- Add the broth and parsley and bring to a boil (fruit & vegetable mixture). Remove from the heat.<\/span><\/li>\n
- Butter a shallow 3-quart casserole dish.<\/span><\/li>\n
- Beat the egg in a large bowl. Add the toasted bread, fruit & vegetable mixture; toss until evenly moistened.\u00a0<\/span><\/li>\n
- Loosely pack the stuffing into the prepared casserole dish.<\/span><\/li>\n
- Bake, at 325 degrees F, uncovered, until the top is crusty, about 40 minutes.\u00a0<\/span><\/li>\n
- Brush melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.<\/span><\/li>\n<\/ol>\n
Advanced Preparation:<\/h2>\n\n- Steps 1-2 (bread crumbs) can be done up to 2 days in advance and stored in large zip lock bag.
\nSteps 3-7 can be done the day before if vacu-sealed & refrigerated. Bake an hour before serving.
\nAlternatively, if you want to pre-bake, for Step 8 bake for 1st 30 minutes, on serving day, re-heat for 20 minutes, finish with Step 9.<\/li>\n<\/ul>\nTips, Notes, and Variations:<\/h2>\n\n- Tips: Put the stuffing in the oven during the last hour of cooking the turkey<\/span><\/li>\n
- Variation: Cook 1\/2 cup pork sausage until brown and crispy in the skillet. Remove to a plate and cook vegetables and fruit in the residual fat. Stir sausage into stuffing just before baking.<\/span><\/li>\n<\/ul>\n
Advanced Preparation:<\/h2>\n\n- Steps 1-2 (bread crumbs) can be done up to 2 days in advance and stored in large zip lock bag.
\nSteps 3-7 can be done the day before if vacu-sealed & refrigerated. Bake an hour before serving.
\nAlternatively, if you want to pre-bake, for Step 8 bake for 1st 30 minutes, on serving day, re-heat for 20 minutes, finish with Step 9.<\/li>\n<\/ul>\nTips, Notes, and Variations:<\/h2>\n\n- Tips: Put the stuffing in the oven during the last hour of cooking the turkey<\/span><\/li>\n
- Variation: Cook 1\/2 cup pork sausage until brown and crispy in the skillet. Remove to a plate and cook vegetables and fruit in the residual fat. Stir sausage into stuffing just before baking.<\/span><\/li>\n<\/ul>\n
\nSteps 3-7 can be done the day before if vacu-sealed & refrigerated. Bake an hour before serving.
\nAlternatively, if you want to pre-bake, for Step 8 bake for 1st 30 minutes, on serving day, re-heat for 20 minutes, finish with Step 9.<\/li>\n<\/ul>\n
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