Recipes from the Collection of Mark and Danielle Hughes

Apple and prune stuffing

Serves 10

1 loaf (2 pounds) sourdough bread, crusts removed, cubed
1 1/2 sticks ( 3/4 cup) butter
4 each, diced: celery ribs, carrots
1/2 yellow onion, diced
6 cloves garlic, finely chopped
3 large Granny Smith apples, peeled, cored, diced
1 cup each, diced: pitted prunes, dried apricots
1 can (14 1/2 ounces) chicken or turkey broth
1 cup pine nuts, toasted (see Note)
1/2 cup chopped fresh thyme OR 2 tablespoons dried thyme leaves
1/3 cup chopped fresh sage OR 1 tablespoon dried sage
1/2 teaspoon salt
Freshly ground pepper

Heat oven to 300 degrees. Place bread in single layer on baking pan. Bake until dried, about 15 minutes; set aside in a large bowl. Increase heat to 350 degrees.

Meanwhile, heat 6 tablespoons butter in a large skillet over medium-high heat. Add celery, carrots, onion and garlic. Cook, stirring frequently, until just tender, about 6 minutes. Add apples, prunes and apricots. Cook, stirring occasionally, until fruit is tender, about 4 minutes. Add broth, nuts, thyme, sage, salt and pepper to taste. Pour over bread cubes; toss well.

Transfer to a buttered 2-quart casserole. Dot top with remaining 6 tablespoons butter; cover with foil. Bake 1 hour; increase heat to 375 degrees. Remove foil; bake until lightly crisp and browned, about 15 minutes.

Note: Toast pine nuts in a small dry skillet over medium heat, stirring often, until aromatic, 5 minutes.

Per serving: 594 calories, 13g protein, 26g fat (10g saturated), 30g carbohydrates, 927mg sodium, 36mg cholesterol, 7g dietary fiber.

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