Soak 1 1/2 cups chopped dried fruit in 1/2 cup each warm water and dry sherry, 1 hour. Drain, reserving the liquid. Toast 1 tablespoon curry powder in 4 tablespoons butter in a skillet; add 1/4 cup soaking liquid. Toss with 8 cups al dente cooked basmati rice, 1/2 cup each toasted pine nuts and chopped parsley, the dried fruit, and salt and pepper. Bake as directed for Herbed Rice Stuffing.
Herbed Rice Stuffing: Brown 2 cups each chopped onions and celery in 6 tablespoons butter. Toss with 8 cups al dente cooked white rice, 1/4 cup each chopped parsley and chives, and
1 tablespoon chopped thyme; add salt and pepper. Transfer to a buttered baking dish, drizzle with 1/4 cup chicken or turkey broth and dot with butter. Cover and bake at 375 degrees F, 50 minutes.
Photographs by Charles Masters
Recipe courtesy Food Network Magazine, from 50 Stuffings