A stove-top version from the Toronto chef. Watch Donna Dooher and Lynda Reeves demonstrate this recipe on Online TV.
2 tbsp extra-virgin olive oil
2 tbsp butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries, chopped
2 tbsp dried herbs (savory, sage and margoram mixed together)
2 cups chicken or vegetable stock for deglazing the pan, warmed
3 cups dried bread, in cubes (or lightly toast bread if it isn't dried)
Step 1: Preheat a large pan on an element for a few minutes. Preheat oven to 375°F.
Step 2: Add the oil and butter and swirl pan to coat.
Step 3: While the butter is browning, add the onions and celery.
Step 4: Stir with a wooden spoon until translucent and fragrant.
Step 5: Add the dried herbs. Deglaze the pan with 1/2 cup of warm stock and reserve the rest for moistening the bread before it's placed in the oven.
Step 6: Add the cubes of bread and combine well. Add more stock if needed. Add to a casserole dish and bake for about 20 minutes. Serve with Donna Dooher's Perfect Turkey.
Watch Donna Dooher and Lynda Reeves demonstrate this recipe on Online TV.