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Stuffing & Dressing

Lynn's Dried Fig and Apricot Dressing

5 c Country-style bread 
1 tbs Butter 
1 1/4 c Minced onion 
2 Garlic cloves, minced 
2 1/2 c Boiling water 
3/4 c Chopped dried figs 
1/2 c Chopped dried apricots 
4 tbs Minced fresh rosemary 
4 tbs Minced fresh thyme
1 1/4 ts Salt 
1 tbs Cracked black pepper 

* up to 6 cups; in slices or chunks. Use hard, dry baguette, pain au levain, Italian slipper bread or any combination of country- style bread, or leftovers from homemade bread 

 Resinous fresh herbs, garlic and onion, plus intensely sweet fruits and country bread, make a sweetly savory stuffing. 

Put the bread in a large bowl and set aside. Melt the butter in a small saucepan. Add the onions and garlic and saute until translucent, about 3 or 4 minutes. Add the boiling water and pour the mixture over the bread. Turn the pieces to make sure they all get soaked. Let stand for 10 to 15 minutes, or until the bread is cool enough to handle and the water has been absorbed. Squeeze the bread in your hands, further breaking it down, until you form a thick paste. Add the fruits, herbs, salt and pepper and continue squeezing to incorporate them into the paste. Yields about 3 cups; enough to stuff a 7-pound turkey breast or a 12- to 14-pound turkey.

It takes time to succeed because success is merely the natural reward of taking time to do anything well.

- Joseph Ross