Semolina Bread-Apple Stuffing With Dried Cranberries and Apricots
- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
Ingredients
Semolina bread
1 stick plus 2 tablespoons unsalted butter
2 cups chopped onions, leeks or scallions
2 cups diced celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/4 cup chopped parsley
Apples, cut into small chunks and sauteed in butter
1/2 cup dried cranberries
1/2 cup dried apricots, chopped if large
Directions
- Chop the semolina bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared apples, dried cranberries and apricots.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.