Dried Cranberry, Apricot, and Fig Stuffing

Ingredients for Dried Cranberry, Apricot, and Fig Stuffing

• 110g (1 stick) unsalted butter

• 675g chopped onions (about 450g )

• 200g chopped celery (4 to 5 stalks)

• 450g Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes

• 1/4 cup chopped fresh Italian parsley

• 2 tablespoons chopped fresh sage

• 2 tablespoons chopped fresh marjoram

• 240ml (or more) low-salt chicken broth

• 120ml diced dried apricots

• 60g dried sweetened cranberries

• 60g diced stemmed dried figs

• 2875ml (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 575g)

• 2 large eggs

• 1 1/2 teaspoons fine sea salt

• 1 teaspoon coarsely ground black pepper

Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.

Mix 240ml broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.

Preheat oven to 177°C. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 60ml fuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

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