Corn Bread-Apricot Dressing with Rosemary
- 1 cup diced dried apricots
- 1 cup water
- 4 Tbs. (1/2 stick) unsalted butter
- 1 yellow onion, chopped
- 1 Tbs. minced fresh rosemary
- 2 tsp. minced fresh sage
- 8 cups crumbled dried corn bread
(see related recipe at left)
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 2 cups turkey or chicken stock, warmed
In a small saucepan over high heat, combine the apricots and water and bring just to a boil. Remove the pan from the heat and let the apricots stand until softened, about 10 minutes.
In a large sauté pan over medium heat, melt the butter. When the butter is hot, add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add the rosemary and sage and sauté, stirring frequently, until fragrant, 1 to 2 minutes. Add the apricots and their liquid, bring to a simmer and cook, stirring occasionally, until the liquid has nearly evaporated, 4 to 5 minutes.
In a large bowl, combine the corn bread, the onion mixture, the parsley, salt and pepper and stir gently to mix. Add the warmed stock and stir to blend. Adjust the seasonings with salt and pepper.
Transfer the dressing to the prepared baking dish and bake until the top is browned and crispy, about 1 1/4 hours. Serves 12.
Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.