Recipe credit: Filippo Berio
PREP TIME COOK TIME
45 minutes 1 hour 30 minutes
2 hours 15 minutes
SERVINGS: 8 - 10
1/2 cup plus 2 tbsp Nuvo Early Harvest Olive Oil
1 cup Madeira (fortified wine)
2 large eggs
5 cloves garlic, minced
14 cups ¾-inch cubes of Ciabatta loaf, (15 oz. loaf and cut into cubes)
1/2 cup quartered prunes (moist dried)
1 cup chopped celery
4 shallots, coarsely chopped (about 2/3 cup)
½ cup fresh flat-leaf parsley, coarsely chopped
Freshly ground black pepper
¾ cup unsalted chicken stock
3 medium red apples, cut into ½-inch dice with skin (about 2½ cups)
Position racks in the upper and lower thirds of the oven.
Preheat the oven to 375 degrees F.
Mix 1/4 cup of oil, minced garlic, and bread cubes in a large bowl. Line two large baking trays with baking paper and spread the cubes in a single layer. Bake until golden brown, about 12 minutes. Let it cool and then return to the bowl. Lower the oven temperature to 350 degrees.
Warm the Madeira in a saucepan over medium-low heat, about 1 minute. Remove the pan from the heat, add the prunes, and allow to soak about 30 minutes.
Place a 12-inch skillet over medium-high heat. Add 3 Tbs. of oil and heat it until shimmering. Add celery, shallot, salt, and pepper and cook, stirring frequently, about 3 minutes. Using a fine-mesh strainer, strain the Madeira from the prunes and add it to the skillet, gently stirring to strain the wine completely.
Add the celery mixture, prunes, and parsley to the bread cubes and toss to combine.
Grease a 9×13-inch baking pan with the 3 Tbs. oil. Beat the eggs and then stir in the chicken stock. Pour the egg mixture over the stuffing, add apples, and toss to combine. Let the stuffing sit, about 10 minutes, tossing occasionally. You can add additional stock 1/2 cup at a time if the stuffing seems dry. The bread should be moist but not soggy.
Transfer the mixture to the prepared baking pan and bake until lightly browned and crisp on top, 35 to 40 minutes. Serve warm.