Perfect Gourmet Apricot Plum Stuffing
Homemade Fruit Stuffing Adds Pizzaz to Your Pork and Fowl
Jul 30, 2008
According to foodreference.com, the oldest cookbook that we have is by Apicius, a Roman gourmet who lived some time around the 2nd century BC to the 1st Century AD. In his cookbook 'Apicius de re Coquinaria', he has recipes for stuffed chicken, hare, pig, and even stuffed dormouse.
The term stuffing first appears in English print in 1538. After 1880, stuffing , the name of which did not appeal to the Victorian upper crust, began being referred to as dressing. The two terms are interchangeable today.
Dormouse aside, many family recipe's have been handed down through the years, but we too rarely dust them off unless it's Thanksgiving. Indeed, even on our national day of thanks, many don't go to the trouble of making a stuffing, but rather buy it in a box. 'Stove Top' sells nearly 60 million boxes of stuffing every Thanksgiving. 60 million.
It's time to revive this versatile side dish and not just on holidays. There are so many variations possible that you'll never become bored. This version, made with hearty bread and fruits, reminds us that from the earth springs a feast and any meal can be a celebration.
Rustic Plum and Apricot Stuffing
- 7 cups cubed bread (4 cups white, 3 cups hearty bakery bread or homemade rustic French Bread)
- 1 ½ cups onion, chopped
- 1 cup celery, chopped
- 1 cup fresh plums, pitted and roughly chopped
- 1 cup dried apricots, roughly chopped
- ½ cup fresh parsley (or 2 tbls. Dried)
- 1 tbls dried rosemary
- ½ tbls. sage
- 6 tbls. Unsalted butter
- 1 cup cranberry juice
Directions
Melt butter in a skillet over medium heat. Add onion and stir for 2 minutes. Add celery and stir for an additional 2 minutes. Remove from heat.
In a large bowl, combine bread, fruit, and herbs. Pour butter mixture over top and mix well.
Add cranberry juice a little at a time, mixing until it's moist but not soaked.
Transfer to a greased casserole dish and press down lightly.
Bake in a pre-heated 325 degree oven for 30 to 40 minutes, until top is brown and crusty. If it gets too dry, lightly sprinkle with cranberry juice.
Note: You may substitute any fruit such as cherries, peaches, apples, etc., fresh, dried or frozen and drained. Dry your own fruit by slicing thinly and placing in a single layer on a cookie sheet in a 200 degree oven. For a hearty, rustic bread, try Herb Parmesan French Bread.
“No time for turkey, but I'd like another helping of that bread he ate.” Anonymous, Joy of Cooking.
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