Rustic Fruit Stuffing

Rustic Fruit Stuffing for Roasted Turkey or Chicken

This country-style variation on bread stuffing uses dried fruits in counterpoint with rosemary for a sophisticated outcome.

1/2 loaf Pamela’s Amazing Bread, prepared according to package instructions
3 tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1 tablespoon unsalted butter
1 cup diced onion (about 1/2 medium onion)
1 cup diced celery (2 medium stalks)
1 cup dried cherries, apricots, apples, other favorite dried fruits, or a mix of them
1/4 cup fresh parsley, chopped
1 tablespoon fresh rosemary leaves, chopped
1/2 cup turkey or chicken stock, warmed
1 cup walnuts, chopped (optional)
salt and pepper

Use 1/2 loaf of Pamela’s Amazing Bread to make large croutons. Cut bread into 1- to 2-inch cubes and toss with extra virgin olive oil, garlic powder, salt, and pepper. Bake in a single layer on a parchment-lined baking sheet in a preheated 200° oven for two hours. (Alternatively, bake croutons in a preheated 400° oven for 20 to 30 minutes until golden brown, turning at least once and watching closely to avoid burning.) Make croutons up to two days ahead, if desired. Allow croutons to cool completely before storing in an airtight bag or jar.

In a large sauté pan, melt unsalted butter over medium heat. Add onions and celery, season lightly with salt and pepper. Cook onions and celery until soft and translucent. Add fresh rosemary and fresh parsley, and dried fruit. Stir in walnuts, if using. Remove from heat. Moisten stuffing with stock. Add a little stock at a time, using only as much stock as needed to moisten stuffing without making it soggy. Amount needed will vary according to the size and dryness of croutons. Stuffing may be prepared to this step up to two days ahead and refrigerated. Before stuffing bird, heat stuffing thoroughly on stovetop, stirring gently to avoid mashing bread cubes.

Immediately stuff into seasoned turkey or chicken, packing lightly just until cavity is full. Do not overstuff. Close with skewers or string. Bake any excess stuffing in a shallow buttered casserole at 350° for 25 to 30 minutes, until golden brown. For a moister stuffing, cover with foil. Roast according to your chosen recipe. When turkey or chicken is done, check temperature of stuffing with a probe thermometer to ensure that stuffing has reached at least 160°. If not, remove stuffing to buttered baking pan, and return to oven to brown while turkey or chicken rests. For a moister stuffing cover with aluminum foil. Government agencies recommend that stuffing reaches at least 160° to be safe to eat.

Yields enough stuffing for a large chicken (5-7 lbs.) with enough remaining for a small casserole, or a small turkey (up to12 lbs.) Double this recipe to stuff a large turkey (12-17 lbs.) Triple it for an even larger bird.