Sourdough and apricot stuffing
1
- Prep Time15 min
- Total Time15 min
- Makes6 -1/2 cups (1.625 L)
Ingredients
1 cup port
1 cup chopped pitted prunes
1/2 cup chopped dried apricots
1/2 675-g loaf sourdough or white sandwich bread
4 garlic cloves
2 stalks celery
1 large onion
1/4 cup butter
1 1/2 tsp dried thyme leaves
1 1/2 tsp rosemary
1 1/2 tsp salt
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.
Nutrition (per serving)
Calories 163, Protein 3.1g, Carbohydrates 27.4g, Fat 4.5g, Fibre 3g, Sodium 467mg.
This excellent stuffing features flavourful prunes and dried apricots pumped up with port.
