Fruit And Nut Stuffing

Recipe Ingredients

18		Pitted prunes
1/2 cup	31g / 1.1oz	Dried currants
1 cup	160g / 5.6oz	Raisins
24		Dried apricot halves
1/4 cup	59ml	Bourbon
3		Tart cooking apples
		Unpeeled - cored and chopped
3		Onions - peeled and diced (large)
3		Celery ribs - diced
4 tablespoons	60ml	Melted butter
2/3 cup	157ml	Whole macadamia nuts
2/3 cup	157ml	Whole cashews
1 cup	237ml	Unsalted walnut pieces
2 cups	186g / 6.6oz	Whole raw cranberries
1 teaspoon	5ml	Ground cloves
1/4 teaspoon	1.3ml	Cayenne pepper
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Dried chervil leaves
1 teaspoon	5ml	Finely minced fresh parsley
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
2		Eggs - slightly beaten

Recipe Instructions

Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. Dry on paper towels.

Heat 2 tbsp. vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes. Transfer the onion mixture to a large mixing bowl.

Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended.

Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)

Source:
Emeril Lagasse

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