Bread Dressing With Dried Apricots Pistachios And Mint Food

HERB STUFFING WITH DRIED FRUIT

Herb Stuffing with Dried Fruit image

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

Provided by Food Network Kitchen

Time 2h

Yield 8-10

Number Of Ingredients 12

Ingredients

8 tablespoons (1 stick) unsalted butter, plus more for buttering the baking dish
One 1-pound loaf sliced white sandwich bread
3/4 cup mixed chopped dried fruit, such as apricots, cranberries and figs
2 tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves, roughly chopped, plus more for garnish
1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped
1 onion, chopped
2 stalks celery with leaves, chopped
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken broth
1/4 cup chopped parsley, plus more for garnish
1 large egg, lightly beaten

Steps:

Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

BREAD DRESSING WITH DRIED APRICOTS, PISTACHIOS, AND MINT

Bread Dressing with Dried Apricots, Pistachios, and Mint image

Categories Fruit Nut Side Bake Thanksgiving Stuffing/Dressing Apricot Mint Pistachio Fall Bon Appétit Pescatarian Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter
3 cups chopped onions
6 cups (packed) 3/4-inch cubes crustless country-style white bread (from one 1-pound loaf)
1 cup pomegranate seeds or 3/4 cup dried cranberries
3/4 cup diced dried apricots (about 4 1/2 ounces)
1/2 cup pistachios (about 2 ounces)
1/2 cup coarsely chopped fresh mint
1 tablespoon grated lemon peel
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup giblet broth (reserved from Roast Turkey with Pomegranate Glaze ) or low-salt chicken broth

Steps:

Butter 8x8x2-inch glass baking dish. Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes. Transfer to large bowl. Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper. Add broth and toss to blend. Transfer to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 350°F. Bake dressing uncovered until heated through and browned on top, about 40 minutes.

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