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How to make it

  • Preheat oven to 400F degrees and butter a 4-qt casserole dish.
  • Place bread cubes in a bowl and set aside.
  • In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
  • Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. Cook, stirring, 1 minute.
  • Stir in the wine and bring to a boil. Cook until reduced by half.
  • Pour into the bread mixture and add salt and pepper.
  • Add parsley, and eggs, stir to combine.
  • Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish.
  • Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Reviews & Comments 2

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  • NPMarie 5 years ago
    A question for you, which white wine would you suggest I use when making this?
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  • NPMarie 5 years ago
    Love the addition of dried fruit, this sounds amazing:)
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