Local Harvest Stuffing

Happy Thanksgiving!  

I seriously love this holiday.  What's not to love?  Food, family, football, and the dog show.  Traditions have changed some over the years but one thing remains the same: the food.  Everyone brings their signature dish.  For my grandmother, it's her wild rice.  For my cousin, it's the moistest bird you've ever tasted.  My mother makes an incredible broccoli casserole.  For me, it's my stuffing.  I originally found this recipe on Martha Stewart's website but changed it a bit.  She had loaded her ingredient list with these obscure fruits one could never find at the local food store, let alone the farmers market!  So, here's my local harvest version of the same great recipe.  I can assure you, your family will love it!

THE STUFF

8 tablespoons unsalted butter, divided (3 tbsp/ 2 tbsp/ 3 tbsp)
1 tbsp olive oil
2 loafs bread of your choice (I buy 1 sourdough and 1 standard wheat from my local bakery)
     OR
1 large bag unseasoned bread crumbs
3 figs diced
3/4 cup raisins (gold is preferable but not necessary)
1/4 cup dried currants or cherries
2 small-medium onions, finely chopped
3 stalks celery, chopped
1 tablespoon grated ginger
1/2 cup Marsala wine or red wine
1 1/2 cups chopped walnuts (or the nut of your choice).  Almonds and pecans are MUCH cheaper.
5 apples (a hard, crispy variety), peeled
1 cup fresh cranberries
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 teaspoons finely chopped fresh thyme
1 cup raw, fair trade sugar
2 large eggs, lightly beaten
Himalayan/sea salt and black pepper to taste

THE PREP 

Preheat oven to 350 degrees.

Pour 1 cup boiling water over dried fruit in a bowl; stir to submerge. Set aside until fruit has softened, about 30 minutes. Be sure to save the soaking water!

Toss apples with sugar, place on a baking sheet and bake 30 minutes.  Let cool and dice.

Cut all outside crusts off the bread and cut into 3/4 inch cubes.  Don't throw away the bread crusts.  You can use it for dip tomorrow!  If you're short on time and using bagged bread crumbs, just place them in a deep baking dish and skip the next step.

Melt 3 tablespoons butter in a skillet. Toss butter with bread cubes in a large bowl.  Spread in a single layer on a rimmed baking sheet and drizzle with 1 tbsp olive oil. Toast in oven, tossing as needed, until golden- about 20 minutes.  Transfer to a deeper baking dish and let cool completely.

Melt 2 tablespoons butter in a large pot over medium heat. Add onions, celery, ginger, and a large pinch of salt.  Cook until golden and soft, about 10 minutes.  Pour over bread crumbs and stir together.

In the large pot, still on medium heat, add Marsala wine and cook until liquid bubbles.  Be sure to scrape all the browned goodies off the sides of the pot and into the wine.  Pour over bread mixture. Stir in dried fruit, soaking liquid, figs, nuts, baked apples, and cranberries.  Stir in cinnamon, ginger, thyme, salt and pepper.  Stir in eggs.

Dot with 3 tbsp butter- which just means thinly slice the 3 tbsp butter and place on top of the stuffing.  Bake, uncovered, in a 375 degrees oven until golden brown, 30 to 35 minutes.

HAPPY HOLIDAYS!