Bread Stuffing (Canadian-Syrian)

This recipe, takes a classic Thanksgiving or Christmas stuffing and adds a Syrian twist. Commonly used celery is replaced by roasted chestnuts and golden raisins are mixed with cranberries - but the tender pillow of soft bread remains. The result is a deliciously smoky-yet-sweet stuffing any turkey would love to be next to. This stuffing starts with all the typical players you’d expect in a traditional stuffing - a sautéed onion, dried bread and just enough butter - but instead of using the spices and herbs often associated with this dish, there is a combination of warm spices frequently used in Middle Eastern cuisine. This spice mix, know as bharat, is widely used throughout Syria. The formula uses seven different spices - allspice, black pepper, cinnamon, ginger, nutmeg, cardamom and cloves - and can be purchased pre-mixed or mixed at home and adjusted according to taste. Consider the amounts below a good starting point as a fragrant and delicious place to start.

1 (1½ lbs) loaf white bread, unsliced, crusts removed, cut into 1" cubes (~ 12 cups)
3 Tbsp. unsalted butter
1 medium yellow onion, diced
1 tsp. coarse sea salt
¾ tsp. ground allspice
½ tsp. black pepper, freshly ground
¼ tsp. ground cinnamon
¼ tsp. ground ginger
⅛ tsp. ground nutmeg
⅛ tsp. ground cardamom
⅛ tsp. ground cloves
½ cup golden raisins
½ cup dried cranberries
½ cup chestnuts, roasted, coarsely chopped (~ 100 g)
2 cups vegetable or chicken broth

Arrange 2 racks to divide the oven into thirds and heat to 350°F (180°C/160°C fan, Gas Mark 4).

Divide the bread between 2 baking sheets and spread into an even layer. Bake until dry and light golden-brown, stirring halfway through, 10-15 minutes total; set aside to cool.

Reduce the oven temperature to 325°F (165°C/140°C fan, Gas Mark 3).

Once cooled, transfer the bread to a large bowl. Add the raisins, cranberries and chestnuts and stir to combine; set aside.

Melt the butter over medium heat in a small saucepan. Add the onion and cook until soft and fragrant, 3-5 minutes. Add the salt, allspice, pepper, cinnamon, ginger, nutmeg, cardamom and cloves. Cook, stirring constantly, until very fragrant, about 2 minutes.

Transfer the mixture to the bowl of bread, add the broth and stir until well-combined. Transfer the stuffing to a 9x13" baking dish and cover tightly with aluminum foil.

Bake for 15 minutes. Uncover and bake until the top is golden-brown and crispy, about 15 minutes more.

Makes 8 servings.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.