Apricot and Walnut Stuffing

Name: Apricot and Walnut Stuffing
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 (1-lb.) loaf white bread, crusts removed, cut into 1" cubes; 1 cup white wine; 2 cups dried apricots, apples, and currants, chopped; 16 tbsp. butter, softened; 3 ribs celery, chopped; 2 large onions, chopped; 4 oz. chicken livers, minced; 2 cups walnuts, roughly chopped; 3 ⁄ 4 cup heavy cream; 1 ⁄ 2 cup minced flat-leaf parsley; 2 tsp. orange zest; 2 eggs, beaten; Kosher salt and freshly ground black pepper to taste

Serves
serves 8-10

TODD COLEMAN

Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.

Ingredients

1 (1-lb.) loaf white bread, crusts removed, cut into 1" cubes
1 cup white wine
2 cups dried apricots, apples, and currants, chopped
16 tbsp. butter, softened
3 ribs celery, chopped
2 large onions, chopped
4 oz. chicken livers, minced
2 cups walnuts, roughly chopped
³⁄₄ cup heavy cream
¹⁄₂ cup minced flat-leaf parsley
2 tsp. orange zest
2 eggs, beaten
Kosher salt and freshly ground black pepper to taste

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Instructions

Step 1

Heat oven to 350°. Bake bread cubes on a baking sheet until browned, 20–25 minutes. Transfer bread cubes to a large bowl; set aside. Boil wine in a 1-qt. saucepan and add dried fruit; remove from heat and let steep for 30 minutes. Strain fruit; discard wine. Combine fruit with bread.

Step 2

Heat 4 tbsp. butter in a 12" skillet over medium-high heat. Add celery and onions; cook, stirring, until browned, 12–15 minutes. Stir in 8 tbsp. butter and livers; cook until butter melts. Mix celery mixture with bread; stir in walnuts, cream, parsley, zest, and eggs. Season with salt and pepper.

Step 3

Transfer stuffing to a 2-qt. oval baking dish; dot with remaining butter. Cover with foil; bake for 50 minutes. Uncover, increase heat to 475°, and bake until browned, 8–10 minutes.

Heat oven to 350°. Bake bread cubes on a baking sheet until browned, 20–25 minutes. Transfer bread cubes to a large bowl; set aside. Boil wine in a 1-qt. saucepan and add dried fruit; remove from heat and let steep for 30 minutes. Strain fruit; discard wine. Combine fruit with bread.
Heat 4 tbsp. butter in a 12" skillet over medium-high heat. Add celery and onions; cook, stirring, until browned, 12–15 minutes. Stir in 8 tbsp. butter and livers; cook until butter melts. Mix celery mixture with bread; stir in walnuts, cream, parsley, zest, and eggs. Season with salt and pepper.
Transfer stuffing to a 2-qt. oval baking dish; dot with remaining butter. Cover with foil; bake for 50 minutes. Uncover, increase heat to 475°, and bake until browned, 8–10 minutes.