Apricot and Walnut Stuffing

Apricot and Walnut Stuffing
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.Todd Coleman

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

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

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
  • 34 cup heavy cream
  • 12 cup minced flat-leaf parsley
  • 2 tsp. orange zest
  • 2 eggs, beaten
  • Kosher salt and freshly ground black pepper to taste

Instructions

  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.