Dried Fruit and Toasted Nut Stuffing
Thanksgivings in Anna Lappe's house were always healthy. "It wasn't like there were sweet potatoes with marshmallows!" says the co-founder of the Small Planet Institute and author of "Diet for a Hot Planet."
"My mother [author Frances Moore Lappe] doesn't eat meat, so she wanted to make a stuffing that wasn't just discarded bread stuffed in a turkey. Here, the interesting flavors and texture come from her combination of herbs, the dried fruit, the nuts -- and the juiciness of all the onions. We're huge fans of onions."
Whole Living, November 2010
- 3/4 lb. sourdough bread cut into 1-inch cubes (8 cups)
- 1/4 cup cup extra-virgin olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, thinly sliced
- 2 cups fresh parsley leaves, chopped
- 1 cup toasted walnuts, chopped
- 1 cup toasted pecans, chopped
- 1 cup dried figs, sliced crosswise
- 1 cup dried apricots, chopped
- 1 cup prepared chestnuts, chopped
- 1/4 cup assorted fresh herbs such as sage, rosemary, and thyme, chopped
- 2 cups water
- 4 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
- Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.)
- Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper.
- Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more.
- Serve with Mushroom Gravy (optional).
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