| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Loaf day-old sliced whole wheat bread; ends discarded |
|
|
; (24-ounce) |
| 1 |
c |
Dried tart cherries |
| 1 |
c |
Golden raisins |
| 1/2 |
c |
Dried currants |
| 1/2 |
c |
Coarsely chopped pitted prunes |
| 3 |
tb |
Butter |
| 2 |
md |
Onions; chopped |
| 1 1/2 |
tb |
Chopped fresh thyme or 1/1/2 teaspoons |
|
|
; dried |
| 2 |
|
Eggs; beaten to blend |
| 2 3/4 |
c |
Canned low-salt chicken broth; (about) |
INSTRUCTIONS
Preheat oven to 250F. Arrange bread slices on oven rack and bake until very
dry but not brown, about 30 minutes. Transfer bread to very large bowl.
Coarsely crumble bread. Mix in cherries, raisins, currants and prunes. Melt
butter in heavy large skillet over medium-low heat. Add onions and
saut&233; until golden and tender, about 15 minutes. Add to stuffing. Mix
in thyme. Season with salt and pepper. (Can be made 1 day ahead. Cover and
chill.) Mix in eggs.
To bake stuffing in turkey:
Mix 3/4 cup broth into stuffing. Fill main turkey cavity with stuffing. Mix
enough broth into remaining stuffing to moisten (about 3/4 to 1 cup broth,
depending on amount of remaining stuffing). Spoon remaining stuffing into
buttered baking dish. Cover with buttered foil. Bake stuffing in dish
alongside turkey until heated through, about 30 minutes. Uncover and bake
until top is crisp, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 350F. Butter 13 x 9 x 2-inch baking dish. Mix 2 3/4 cups
broth into stuffing. Transfer to prepared dish. Cover with buttered foil
and bake until heated through, about 45 minutes. Uncover and bake until top
is crisp, about 15 minutes.
10 servings (about 14 cups).
Bon Appetit November 1994
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