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Dried Fig And Apricot Stuffing

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CATEGORY CUISINE TAG YIELD
Italian Stuffing 3 Cups

INGREDIENTS

5 c Country-style bread
1 T Butter
1 1/4 c Minced onion
2 Garlic cloves, minced
2 1/2 c Boiling water
3/4 c Chopped dried figs
1/2 c Chopped dried apricots
4 T Minced fresh rosemary
4 T Minced fresh thyme
1 1/4 t Salt
1 T Cracked black pepper

INSTRUCTIONS

up to 6 cups; in slices or chunks. Use hard, dry baguette, pain au
levain, Italian slipper bread or any combination of country- style
bread, or leftovers from homemade bread  Resinous fresh herbs, garlic
and onion, plus intensely sweet fruits  and country bread, make a
sweetly savory stuffing.  Put the bread in a large bowl and set aside.
Melt the butter in a small saucepan. Add the onions and garlic and
saute until translucent, about 3 or 4 minutes. Add the boiling water
and pour the mixture over the bread. Turn the pieces to make sure  they
all get soaked. Let stand for 10 to 15 minutes, or until the  bread is
cool enough to handle and the water has been absorbed.  Squeeze the
bread in your hands, further breaking it down, until you  form a thick
paste. Add the fruits, herbs, salt and pepper and  continue squeezing
to incorporate them into the paste.  Yields about 3 cups; enough to
stuff a 7-pound turkey breast or a 12-  to 14-pound turkey.  The San
Francisco Chronicle, November 15, 1995  Posted to MM-Recipes Digest V4
#194 by Linda Place  <placel@worldnet.att.net> on Jul 27, 1997

A Message from our Provider:

“Where love is, God is. #Henry Drummond”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 227
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 10.2mg
Sodium: 988mg
Potassium: 675.5mg
Carbohydrates: 48.4g
Fiber: 8.8g
Sugar: 32.4g
Protein: 3.5g


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