Dried Fruit Stuffing with Herbs

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

9 cups French bread, diced into ½" cubes, crust removed (~ 1 lb loaf)
¾ cup unsalted butter
1 yellow onion, diced small
3 stalks celery, diced small
1 carrot, peeled and diced small
2 cups dry white wine
1¼ cups dried Mission figs, diced small
1¼ cups dried tart cherries
1¼ cups dried apricots, diced small
2 Tbsp. fresh sage, chopped
2 Tbsp. fresh thyme, chopped
2 Tbsp. fresh parsley, chopped
1½ cups chicken stock or canned broth
2 large eggs, beaten to blend
sea salt
black pepper, freshly ground

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter the bottom and sides of a 9x13x2" baking dish.

Place the diced bread into a large bowl. In a large heavy skillet melt 1 stick of butter over medium heat. Add the onions, celery and carrots to the skillet; sauté until vegetables are tender, about 12 minutes.

Add the white wine, figs, cherries, apricots, sage, thyme and parsley; cook until the fruit is tender and the liquid is reduced to ½ cup, about 7 minutes. Add the cooked mixture to the diced bread along with the stock, season to taste with salt and pepper, then mix in the beaten eggs.

Place the stuffing in the prepared baking dish and dot the rest of the butter on top of the stuffing. Bake covered for 30 minutes; remove the cover and cook for another 20-30 minutes or until the top is browned and crispy.

Pairs well with roasted poultry or pork.