Semolina Bread-Apple Stuffing With Dried Cranberries And Apricots
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 cups
Celery (diced)1 tbsp
Sage (minced fresh)1 tbsp
Thyme (minced fresh)3 cups
Chicken (low-sodium)2 large
Egg1 cup
Parsley (chopped)1 cup
Dried CranberryDirections:
1
Chop the semolina bread into 1/2-inch cubes to make 16 cups
2
Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes
3
Heat 1 stick butter in a large skillet over medium heat
4
Add the onions, celery, sage, thyme, and salt and pepper to taste
5
Cook, stirring, until the vegetables are tender, about 5 minutes
6
Add the chicken broth; bring to a simmer and remove from the heat
7
Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared apples, dried cranberries and apricots
8
Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter
9
Cover with foil and bake at 375 degrees F, 30 minutes
10
Uncover and bake until golden, about 20 more minutes
11
Photograph by Yunhee Kim