The Fearrington House Cookbook

8-10 portions

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

 

  1. Preheat oven to 350°.
  2. 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.
  3. Chop walnuts coarsely and add to apricot mixture.
  4. 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.
  5. 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°.