Fruit and Nut Stuffing (Bourbon and Sourdough)

Tender pieces of sourdough bread are mixed with pieces of buttery, rich walnuts and cashews, along with the tart-sweet pop of the cranberries. The prunes and dried apricots are soaked in bourbon to rehydrate them and impart a subtle sharpness. The booze-soaked fruit and the warm spices add warmth to the flavour of this timeless stuffing.

1 cup prunes, pitted
¾ cup dried apricots, chopped
¾ cup bourbon or apple juice (6 oz)
8 cups sourdough, torn into 1½-2" pieces (~ 12 oz)
¼ cup unsalted butter (2 oz)
1 large yellow onion, chopped (~ 2½ cups)
1 Granny Smith apple, unpeeled, cored and chopped (~ 1¼ cups)
3 stalks celery, chopped (~ 1¼ cups)
2 cups vegetable broth
2 large eggs, lightly beaten
¼ cup fresh parsley, finely chopped
2 tsp. sea salt
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. black pepper, freshly ground
¼ tsp. ground cayenne pepper
⅛ tsp. ground cloves
1 cup unsalted cashews, chopped
1 cup unsalted walnuts, chopped
1 cup frozen cranberries, unthawed or fresh cranberries

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Combine prunes, apricots and bourbon in a medium saucepan, pressing to ensure fruit is submerged. Simmer until hot. Remove from the heat and let stand at room temperature for 30 minutes, stirring occasionally. Pour fruit mixture through a fine wire-mesh strainer set over a small bowl; reserve bourbon for another use. Set fruit aside.

Spread sourdough pieces evenly on a rimmed baking sheet. Bake in the preheated oven until lightly toasted, about 20 minutes, tossing occasionally. Remove from oven.

Increase oven temperature to 375°F (190°C/170°C fan, Gas Mark 5). Butter a 9x13" baking dish.

Heat butter in a large skillet over medium heat until melted. Add onion, apple and celery; cook, stirring often, until softened, about 10 minutes. Set aside.

Whisk together broth, eggs, parsley, salt, cinnamon, ginger, black pepper, cayenne pepper and cloves in a large bowl until well combined. Add toasted sourdough pieces, onion mixture, fruit mixture, cashews, walnuts, and cranberries; stir until well combined and liquid is mostly absorbed.

Add sourdough mixture to the prepared pan, spreading in an even layer. Cover dish with aluminum foil; bake for 25 minutes. Remove foil and continue baking until top is toasted and stuffing is set, about 15 minutes. Let cool 10 minutes.

Makes 12 servings.

Cook's Notes:

• Make-Ahead: Dried fruit can be soaked up to a day in advance and stored in the refrigerator. Sourdough pieces can be toasted up to a day in advance and stored in a large zippered bag at room temperature.
• Storage: Stuffing is best stored in an airtight container in the refrigerator or plastic freezer bag to prevent it from drying out.