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Ingredients Jump to Instructions ↓

  1. 18 Pitted prunes

  2. 1/2 cup 31g / 1.1oz Dried currants

  3. 1 cup 160g / 5.6oz Raisins

  4. 24 Dried apricot halves

  5. 1/4 cup 59ml Bourbon

  6. 3 Tart cooking apples

  7. Unpeeled - cored and chopped

  8. 3 Onions - peeled and diced (large)

  9. 3 Celery ribs - diced

  10. 4 tablespoons 60ml Melted butter

  11. 2/3 cup 157ml Whole macadamia nuts

  12. 2/3 cup 157ml Whole cashews

  13. 1 cup 237ml Unsalted walnut pieces

  14. 2 cups 186g / 6.6oz Whole raw cranberries

  15. 1 teaspoon 5ml Ground cloves

  16. 1/4 teaspoon 1 1/3ml Cayenne pepper

  17. 1 teaspoon 5ml Ground ginger

  18. 1 teaspoon 5ml Dried chervil leaves

  19. 1 teaspoon 5ml Finely minced fresh parsley

  20. 2 teaspoons 10ml Salt

  21. 1/4 teaspoon 1 1/3ml Freshly ground black pepper

  22. 2 Eggs - slightly beaten

Instructions Jump to Ingredients ↑

  1. Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. Dry on paper towels.

  2. Heat 2 tbsp. vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes. Transfer the onion mixture to a large mixing bowl.

  3. Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended.

  4. Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size. (for a 20 lb. turkey, approx.

  5. cups)

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