Sourdough and apricot stuffing

Instructions

• Preheat oven to 350F (180C). Bring port to a boil in a medium-size saucepan set over medium-high heat. Meanwhile, coarsely chop prunes and apricots, then stir into port. Boil 1 minute. Remove from heat. Or place fruit and port in a microwave-safe bowl, cover with plastic wrap and microwave on medium until warm, 1 to 2 minutes. Let stand while preparing remaining ingredients.

• Leave crusts on bread only if you wish. Cut bread into 1/2-inch (1-cm) cubes. They should measure about 7 cups (1.75 L). Spread out on a large, rimmed baking sheet. Bake in centre of preheated oven until golden and toasted, about 15 minutes. Stir halfway through.

• Meanwhile, mince garlic. Coarsely chop celery and onion. Melt butter in a large wide saucepan over medium heat. Add garlic, celery, onion, thyme, rosemary and salt. Stir occasionally until softened, 5 to 8 minutes. Remove from heat. Stir in toasted bread and prunes and apricots with any remaining port. Place on a large sheet of foil. Cover with another sheet of foil. Fold edges to seal and form a long flat packet. Bake alongside Maple-Dijon Glazed Pork Roast (also in the Recipe File) for the last 15 minutes of cooking.