Sourdough and apricot stuffing

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15 min


6 -1/2 cups (1.625 L)

* PLUS Cooking time: 6 minutes, Baking Time: 30 minutes


  • 1 cup port
  • 1 cup chopped pitted prunes
  • 1/2 cup chopped dried apricots
  • 1/2 675-g loaf sourdough or white sandwich bread
  • 4 garlic cloves
  • 2 stalks celery
  • 1 large onion
  • 1/4 cup butter
  • 1 1/2 tsp dried thyme leaves
  • 1 1/2 tsp rosemary
  • 1 1/2 tsp salt


  • Preheat oven to 350F (180C). Bring port to a boil in a medium-size saucepan set over medium-high heat. Meanwhile, coarsely chop prunes and apricots, then stir into port. Boil 1 minute. Remove from heat. Or place fruit and port in a microwave-safe bowl, cover with plastic wrap and microwave on medium until warm, 1 to 2 minutes. Let stand while preparing remaining ingredients.
  • Leave crusts on bread only if you wish. Cut bread into 1/2-inch (1-cm) cubes. They should measure about 7 cups (1.75 L). Spread out on a large, rimmed baking sheet. Bake in centre of preheated oven until golden and toasted, about 15 minutes. Stir halfway through.
  • Meanwhile, mince garlic. Coarsely chop celery and onion. Melt butter in a large wide saucepan over medium heat. Add garlic, celery, onion, thyme, rosemary and salt. Stir occasionally until softened, 5 to 8 minutes. Remove from heat. Stir in toasted bread and prunes and apricots with any remaining port. Place on a large sheet of foil. Cover with another sheet of foil. Fold edges to seal and form a long flat packet. Bake alongside Maple-Dijon Glazed Pork Roast (also in the Recipe File) for the last 15 minutes of cooking.

Nutrition (per serving)

  • Calories
  • 163,
  • Protein
  • 3.1 g,
  • Carbohydrates
  • 27.4 g,
  • Fat
  • 4.5 g,
  • Fibre
  • 3 g,
  • Sodium
  • 467 mg.

This excellent stuffing features flavourful prunes and dried apricots pumped up with port.