Stuffing with Dried Fruit and Grapes
This slightly sweet stuffing, prepared with our focaccia stuffing mix, is a great complement to a savory gravy on the Thanksgiving table, but it also goes well with roasted pork tenderloin. Use a mix of whatever dried fruits you prefer.
- 4 Tbs. (2 fl. oz./ 60 ml) olive oil
- 1 cup (6 oz./185 g) red grapes
- 1 cup (6 oz./185 g) mixed dried fruit, such as cranberries, raisins, figs or plums
- 3 to 4 cups (750 ml to 1 l) chicken or turkey stock, warmed
- 1 small yellow onion, diced
- 3 celery stalks, diced
- Kosher salt and freshly ground pepper
- 1 package focaccia stuffing
Preheat an oven to 375°F. Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the grapes and cook, stirring occasionally, until they begin to shrivel and are slightly caramelized, about 10 minutes. Transfer to a bowl and set aside.
In a small heatproof bowl, combine the dried fruit with 1 cup (8 fl. oz./250 ml) of the stock. Let sit for about 10 minutes.
Meanwhile, in the same fry pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion and celery and sauté, stirring occasionally, until the onion is translucent and the celery is tender, about 10 minutes; do not allow the onion to brown. Season with salt and pepper.
In a large bowl, combine the focaccia stuffing with the onion and celery mixture. Add the dried fruit, along with its soaking liquid, and toss to combine. Add the remaining stock, 1/2 cup (125 ml) at a time, tossing the mixture constantly, making sure the stock is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not soggy. You may not need all of the stock. Add the grapes, season again with salt and pepper, and toss gently to combine.
Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 20 minutes. Let rest 10 minutes before serving. Serves 10 to 12.
Williams-Sonoma Test Kitchen