The Fearrington House Cookbook
Baked dressing is a tradition in the South as an accompaniment to turkey. This recipe has a delightful flavor and is quite a departure from the usual “plain bread” or seafood stuffings.
1 cup dried apricots
2 Tbsp. unbleached flour
¾ cup golden raisins
2 Tbsp. bourbon or dark rum
2 cups walnut pieces
2 medium-size garlic cloves
2 medium-size onions
4 medium-size celery ribs
1½ sticks butter
12 cups fresh white bread crumbs (prefer thin-sliced Pepperidge Farm)
½ tsp. salt, freshly ground black pepper
1 cup chicken stock
2 Tbsp. sage
- Preheat oven to 350°.
- Chop apricots coarsely by using quick on-and-off turns of the processor. Stir in flour, raisins, and bourbon or rum. Set aside at room temperature for 1 hour.
- Chop walnuts coarsely and add to apricot mixture.
- If using a food processor, drop garlic cloves down the feed tube to mince finely; add onions and celery and finely chop. Sauté 3-4 minutes in 4 Tbsp. butter and add to apricot mixture.
- Melt the remaining butter and mix well with bread crumbs, salt, pepper, chicken stock, and sage. Blend with apricot mixture. Spread into a 13” x 9½” baking dish and bake 20 minutes at 350°.