Dried fig and apricot stuffing

3 Cups

Ingredients

Quantity Ingredient
5 cups Country-style bread
1 tablespoon Butter
cup Minced onion
2 Garlic cloves, minced
cup Boiling water
¾ cup Chopped dried figs
½ cup Chopped dried apricots
4 tablespoons Minced fresh rosemary
4 tablespoons Minced fresh thyme
teaspoon Salt
1 tablespoon Cracked black pepper

Directions

* up to 6 cups; in slices or chunks. Use hard, dry baguette, pain au levain, Italian slipper bread or any combination of country- style bread, or leftovers from homemade bread Resinous fresh herbs, garlic and onion, plus intensely sweet fruits and country bread, make a sweetly savory stuffing.

Put the bread in a large bowl and set aside.

Melt the butter in a small saucepan. Add the onions and garlic and saute until translucent, about 3 or 4 minutes. Add the boiling water and pour the mixture over the bread. Turn the pieces to make sure they all get soaked.

Let stand for 10 to 15 minutes, or until the bread is cool enough to handle and the water has been absorbed. Squeeze the bread in your hands, further breaking it down, until you form a thick paste. Add the fruits, herbs, salt and pepper and continue squeezing to incorporate them into the paste.

Yields about 3 cups; enough to stuff a 7-pound turkey breast or a 12- to 14-pound turkey.

The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997

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