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Apple, Prunes and Madeira Stuffing

by Nuvo Olive OIl

Apple, Prunes and Madeira Stuffing

Recipe credit: Filippo Berio

PREP TIME                                     COOK TIME

45 minutes                                         1 hour 30 minutes

TOTAL TIME

2 hours 15 minutes

SERVINGS: 8 - 10

INGREDIENTS

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
Kosher salt
Freshly ground black pepper
¾ cup unsalted chicken stock
3 medium red apples, cut into ½-inch dice with skin (about 2½ cups)

INSTRUCTIONS

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.




Nuvo Olive OIl
Nuvo Olive OIl

Author

Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.



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