Fruited Citrus Stuffing|
While we are fond of traditional stuffings - such as Sage Stuffing or Oyster Cornbread Stuffing, this has become our favorite stuffing over the last few years. We really like how fragrant and moist our Orange-Herb Roasted Turkey is and this stuffing pairs beautifully with it. Even better, it can be made well in advance and frozen for up to six months and just reheated for the same amount of time as the freshly made stuffing and come out wonderful. The stuffing can be baked or reheated at any temperature between 300 and 450 degrees, just leave it in the oven shorter or longer depending on what temperature you use, and if the temperature is higher, cover the top with foil for half of the baking time to prevent the top from overbrowning.
2 cups diced dried apricots
2 cups dried cranberries
1 cup orange liqueur
1 cup melted butter, divided
2 large chopped yellow onions
3 chopped carrots
6 chopped celery stalks and leaves
8 cups cubed day old egg bread
2 peeled, cored and diced tart apples
Freshly grated zest and chopped flesh of 2 oranges
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
3 beaten eggs
2 cups orange juice
3 cups chicken stock
Freshly ground black pepper
Soak the apricots and cranberries in the orange liqueur for at least 2 hours or overnight. Saute the onions, carrots, and celery in 4 tablespoons butter until soft. Once cooked, transfer to a large bowl. Add the bread cubes, apples, zest, oranges, apricot mixture, rosemary, and sage to the onion mixture and toss well. Add the remaining melted butter, eggs, orange juice, chicken stock and toss well to coat. Season to taste with salt and pepper. Bake for at 300-450 degrees for 30-45 minutes or until golden brown.
Makes 8 servings.
Preparation Time: 10 minutes
Sitting Time: 2 hours
Cooking Time: 45 minutes
Total Time: 2 hours, 55 minutes