Dried Cranberry, Apricot, and Fig Stuffing

(recipe from Bon Appetit magazine)

1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 lb. Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh marjoram
1 cup (or more) vegetable broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
6 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
6 cups (generous) 1-inch cubes day-old cornbread
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. coarsely ground black pepper

Melt butter in heavy large skillet over medium heat.  Add onions and celery.  Saute until tender, about 12 minutes.  Add apples and all herbs.  Saute until apples just begin to soften, about 3 minutes.  (DO AHEAD: Can be made 1 day ahead.  Transfer to medium bowl, cover, and chill.)

Mix 1 cup broth and dried fruit in bowl.  Let soak at least 1 hour and up to 3 hours.

Preheat oven to 350F.  Divide bread between 2 rimmed baking sheets.  Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.  Transfer to a very large bowl and cool.

Butter a 13x9x2-inch baking dish.  Stir vegetable mixture into bread.  Whisk eggs, salt, and pepper in a small bowl to blend; whisk in broth and dried fruit mixture.  Add egg misture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.  Transfer stuffing to prepared baking dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.  Let stand 10 minutes before serving.

(I made this for Thanksgiving dinner 2017 in Vermont with Sage and her parents.  It was tasty, and a big hit!  You can make it using regular bread for all 12 cups, but the cornbread adds a bit of character.)

Wild Mushroom and Spinach Stuffing

(recipe from Bon Appetit magazine)

3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth

Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat.  Add diced wild mushrooms and sprinkle lightly with salt and pepper.  Saute until mushrooms are tender and beginning to brown, about 8 minutes.  Transfer mushrooms to large bowl.

Melt remaining 1/2 cup butter in same skillet over medium heat.  Add onions and celery.  Saute until vegetables are tender, about 12 minutes.  Add all herbs; sauté 1 minute longer.  Add spinach and toss until just wilted, about 1 minute.  Add vegetable mixture to bowl with mushrooms.  DO AHEAD: Can be made 1 day ahead.  Cool, cover, and chill.

Preheat oven to 350F.  Divide bread between 2 rimmed baking sheets.  Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.  Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish.  Stir vegetable mixture into bread.  Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth.  Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.  Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.  Let stand 10 minutes.

(Stuffing is always tasty, this one particularly with the mushrooms throughout.  I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out.  Thanksgiving 2015 - me alone and a whole bunch of stuffing!  Yum.)

New England Cranberry Relish Stuffing

(recipe from Stonewall Kitchen)

1 Tbsp. olive oil
3/4 lb. vegetarian sausage, crumbled (I adore Gimme Lean)
1 small yellow onion, medium dice
1 large celery stalk, medium dice
1 jar Stonewall Kitchen New England Cranberry Relish
2 tsp. Old Bay Seasoning
2 cups vegetable stock
1 loaf day old bread, cut into cubes
salt and pepper to taste

Heat large sauce pan on stove.  Add oil.  Heat one minute more.  Render sausage until lightly browned.  Add onions, celery, cranberry relish, and Old Bay to the pan.  Sweat for about seven minutes, until the onions become translucent.  Add stock and bring to a simmer.  Place cubed bread in a large stainless steel bowl and pour above mixture over it.  Mix well.  If stuffing is too dry, add more stock.  Place in a casserole dish, cover with foil, and cook in the oven at 375F for approximately 20-25 minutes.  Serve warm and enjoy.

(I made this Christmas day for dinner with Justin, Ben and Laura.  It was absolutely delicious.  We also ate crab cakes, oysters Rockefeller, baked yams, brussels sprouts, and an almond ring for dessert.  Cheese & crackers and Poinsettias before dinner.  A game of Clue after dinner.  It snowed lightly all day.)