Recipe: Apricot and Walnut Stuffing

Apricot and Walnut Stuffing, from Saveur.
Todd Coleman

(CBS News) This recipe comes courtesy of Saveur, an award-winning culinary and culinary-travel magazine that emphasizes the heritage and traditions of home cooking and real food from around the world.

Marc Maron's recipe for his showpiece Thanksgiving stuffing comes studded with dried fruit and enriched with chicken livers.

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Apricot and Walnut Stuffing

Serves 8-10


1 1-lb. loaf white bread, crusts removed, cut into 1" cubes
1 cup white wine
2 cups dried apricots, apples, and currants, chopped
16 tbsp. butter, softened
3 ribs celery, chopped
2 large onions, chopped
4 oz. chicken livers, minced
2 cups walnuts, roughly chopped
3?4 cup heavy cream
1?2 cup minced flat-leaf parsley
2 tsp. orange zest
2 eggs, beaten
Kosher salt and freshly ground black pepper, to taste


1. Heat oven to 350 degrees. Bake bread cubes on a baking sheet until browned, 20-25 minutes. Transfer bread cubes to a large bowl; set aside. Boil wine in a 1-qt. saucepan and add dried fruit; remove from heat and let steep for 30 minutes. Strain fruit; discard wine. Combine fruit with bread.

2. Heat 4 tbsp. butter in a 12" skillet over medium-high heat. Add celery and onions; cook, stirring, until browned, 12-15 minutes. Stir in 8 tbsp. butter and livers; cook until butter melts. Mix celery mixture with bread; stir in walnuts, cream, parsley, zest, and eggs. Season with salt and pepper.

3. Transfer stuffing to a 2-qt. oval baking dish; dot with remaining butter. Cover with foil; bake for 50 minutes. Uncover, increase heat to 475 degrees, and bake until browned, 8-10 minutes.

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