Bread Dressing with Dried Apricots, Pistachios, and MintMark Thomas
This dressing is best cooked in a dish of its own, which also allows the top layer of bread to brown to an appealing crisp.
Recipe information
Yield
Makes 6 servings
Ingredients
6 tablespoons unsalted butter
3 cups chopped onions
6 cups (packed) 3/4-inch cubes crustless country-style white bread (from one 1-pound loaf)
1 cup pomegranate seeds or 3/4 cup dried cranberries
3/4 cup diced dried apricots (about 4 1/2 ounces)
1/2 cup pistachios (about 2 ounces)
1/2 cup coarsely chopped fresh mint
1 tablespoon grated lemon peel
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup giblet broth (reserved from Roast Turkey with Pomegranate Glaze ) or low-salt chicken broth
Preparation
Step 1
Butter 8x8x2-inch glass baking dish. Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes. Transfer to large bowl. Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper. Add broth and toss to blend. Transfer to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Step 2
Preheat oven to 350°F. Bake dressing uncovered until heated through and browned on top, about 40 minutes.
