Yield: 1 servings
|1||Loaf day-old sliced whole wheat bread; ends discarded|
|1 cup||Dried tart cherries|
|1 cup||Golden raisins|
|½ cup||Dried currants|
|½ cup||Coarsely chopped pitted prunes|
|2 mediums||Onions; chopped|
|1½ tablespoon||Chopped fresh thyme or 1/1/2 teaspoons|
|2||Eggs; beaten to blend|
|2¾ cup||Canned low-salt chicken broth; (about)|
Preheat oven to 250F. Arrange bread slices on oven rack and bake until very dry but not brown, about 30 minutes. Transfer bread to very large bowl.
Coarsely crumble bread. Mix in cherries, raisins, currants and prunes. Melt butter in heavy large skillet over medium-low heat. Add onions and saut&233; until golden and tender, about 15 minutes. Add to stuffing. Mix in thyme. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Mix in eggs.
To bake stuffing in turkey:
Mix ¾ cup broth into stuffing. Fill main turkey cavity with stuffing. Mix enough broth into remaining stuffing to moisten (about ¾ to 1 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 350F. Butter 13 x 9 x 2-inch baking dish. Mix 2¾ cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is crisp, about 15 minutes.
10 servings (about 14 cups). Bon Appetit November 1994
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