12 cups cubed artisan bread toasted, or dried
1/2 cup sweet onion, chopped ( 1/2 large onion )
3 stalks celery, chopped
1/2 cup butter
1/4 tsp pepper
2 tbsp chopped parsley
2 tbsp fresh sage, snipped
1/2 cup dried, snipped apricots
1/2 cup dried, snipped cherries
1/4 cup toasted pine nuts
1 large egg
1/2 cup cream
1/2-3/4 cup chicken broth
Place bread in a large bowl, toss with parsley, sage and pepper. Set aside.
In a large sauté pan, melt butter, and cook celery and onions until translucent but not browned.
Drizzle over bread mixture and toss to coat.
Whisk together egg and cream. Stir in 1/2 cup of chicken broth. Drizzle over bread mixture and toss to coat. Stir in apricots, cherries, and pine nuts. Mix until well blended. Add additional chicken broth if necessary. Pour into buttered baking dish cover and bake for 35-40 minutes. Uncovering in the last five minutes to brown if desired.
Makes enough to stuff one 10-12 pound turkey
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