A showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
|1 lb||white bread (1 loaf, crusts removed, cut into 1" cubes)|
|1 c||white wine|
|3⁄4 c||dried apricots (chopped)|
|1⁄2 c||dried apples (chopped)|
|3⁄4 c||dried currants|
|16 T||butter (room temperature, divided)|
|3||celery (stalks, chopped)|
|2||onions (large, chopped)|
|4 oz||chicken livers (minced)|
|2 c||walnuts (roughly chopped)|
|3⁄4 c||heavy cream|
|1⁄2 c||flat-leaf parsley (minced)|
|2 t||orange zest|
Preheat the oven to 350˚F.
Spread the cubed in a single layer on a baking sheet and bake until browned, about 20-25 minutes. Transfer the cubes to a large mixing bowl and set aside.
In a 1-quart saucepan, bring the wine to a boil and stir in the dried apricots, apples, and currants. Remove from heat and let steep for 30 minutes. Strain the fruit and discard the wine. Add the fruit to the bowl of bread.
In a 12" skillet over medium-high heat, melt 4 tbsp of the butter. Add the celery and onions and cook, stirring occasionally, until browned, 12-15 minutes. Stir in 8 tbsp of butter, add the chicken livers. Sauté for 2-3 minutes. Add the celery and liver mixture to the cubed bread, then add the walnuts, cream, parsley, orange zest, and eggs. Fold together until well-combined. Season with salt and pepper.
Transfer the stuffing to a 2-quart baking dish. Dot with the remaining butter and cover with aluminum foil. Bake for 50 minutes, then increase the heat to 475˚F and bake another 8-10 minutes, until the top is browned.