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.
Yield: serves 8-10
- 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
- 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.