Subj : BH&G 2448 To : ALL From : DAVE DRUM Date : Sun Apr 18 2021 11:55:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Challah Stuffing w/Fennel & Dried Fruit Categories: Breads, Fruits, Citrus, Vegetables, Nuts Yield: 12 Servings 16 oz Loaf challah; in 1" cubes 1/4 c Butter 2 c Chopped onion 2 c Chopped fennel 1 1/4 c Orange juice 1/2 c Dried apricots; chopped 1/2 c Dried figs; chopped 1/2 c Dried cherries; chopped 1/2 c Pitted dried plums (prunes); - chopped 2 tb Snipped fresh tarragon 1 ts Kosher salt 1/2 ts Ground nutmeg 1 c Walnuts; toasted, coarse - chopped 3 lg Eggs; lightly beaten 2 c Milk Fresh tarragon (opt) Set oven @ 350ºF/175ºC. Spread bread cubes in a shallow roasting pan. Bake about 20 minutes or until toasted, stirring twice; cool. Reduce oven temperature to 325 degrees F. Meanwhile, grease a 13" x 9" x 2" baking pan; set aside. In a large skillet melt butter over medium heat. Add onions and fennel; cook for 12 to 15 minutes or until fennel is tender, stirring occasionally. Stir in orange juice, apricots, figs, cherries, plums, snipped tarragon, salt, and nutmeg. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in walnuts. In an extra-large bowl combine bread cubes and fruit mixture. In a medium bowl combine eggs and milk. Add egg mixture to bread mixture, tossing gently to moisten. Transfer mixture to the prepared roasting pan. Bake, covered, for 30 minutes. Bake, uncovered, about 30 minutes more or until heated through. If desired, garnish with tarragon. FROM THE TEST KITCHEN: Can't find challah? Try brioche. Not a fan of figs? Use dates. Not a fan of fennel? Use 2 cups chopped carrots in place of the fennel. Better Homes & Gardens | December 2014 MM Format by Dave Drum - 12 December 2014 Uncle Dirty Dave's Archives MMMMM .... Honey is the souls of a million flowers. --- MultiMail/Win32 v0.49 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140) .