This recipe may be prepared up to one day before baking, if tightly wrapped and refrigerated.
Ingredients
2 cups chopped fresh fruit (try apples, pears, persimmon or some combination of all 3)
2 cups chopped onion
1 cup chopped celery
3⁄4 cup dried FHF apricots, peaches, or pluots, chopped
1 large loaf artisan crusty bread,
cubed (about 8 cups or a 1 lb loaf )
1 tablespoon fresh thyme leaves
1⁄2 cup flat Italian parsley,
chopped 1 cup poultry or vegetable stock
1⁄2 cup of butter
1.5 teaspoons sea salt
fresh ground pepper to taste
Preparation
Melt the butter over medium heat in a large skillet. Add the celery and onions and sauté until the onions start to turn translucent. Add the thyme leaves and salt and pepper and stir well. Add the chopped fruit and stir gently for another minute or two.
Place the bread cubes into a large bowl and add the dried fruit, parsley, and ingredients from the skillet. Mix well. Pour the stock over the stuffing and mix well again until combined.
Butter a casserole dish and place stuffing inside. This recipe may be prepared up to one day proceeding baking, if tightly wrapped and re- frigerated. When ready to bake, preheat your oven to 350F and bake for about 45 minutes. The top should be golden brown.