I had made this stuffing last year and it was a success. I am making it again this year and it is even better. I substitued chicken livers with sausage and instead of white wine, I used grand manier and I used a great organic non white bread.
Apricot and Walnut Stuffing
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
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Credit: Todd Coleman
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
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.
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.
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.
SERVES 8 – 10
Ratings & Reviews (1)
Apricot and Walnut Stuffing
Reviewed by TASTYTESTER on
.
I had made this stuffing last year and it was a success. I am making it again this year and it is even better. I substitued chicken livers with sausage and instead of white wine, I used grand manier and I used a great organic non white bread.
Rating:
