Fruit & Nut Stuffing

This is a showstopper stuffing built for holiday birds. Dried fruits soaked overnight in bourbon, three kinds of toasted nuts, tart Granny Smith apples, and raw cranberries come together into something that’s as much a side dish as it is a reason to roast a turkey.

The overnight bourbon soak is where this stuffing earns its name. Prunes, currants, raisins, and dried apricots drink up that whiskey and turn plump and boozy. That macerated fruit carries the bourbon flavor throughout the whole stuffing without anyone needing to pour a drink.

Toast the macadamias, cashews, and walnuts in oil before folding them in. Raw nuts buried in a wet stuffing just steam and go soft. Toasted nuts hold their crunch even after roasting inside the bird.

The spice blend leans warm and a touch exotic: ground cloves, ginger, chervil, and a pinch of cayenne that sneaks up at the finish. It reads like holiday baking spices with a little backbone.

Chef Tips

• Only stuff the turkey about three-quarters full. The stuffing expands as it absorbs juices from the bird. Overpacking leads to undercooked centers.
• If using salted nuts, rinse and dry them thoroughly before toasting. Otherwise the stuffing gets way too salty.
• Cook the onion-celery-apple mixture until the onions are truly soft. Crunchy onion in stuffing is no one’s idea of a good time.
• Extra stuffing that won’t fit in the bird bakes beautifully in a covered casserole at the same oven temperature.

Variations

• Replace bourbon with brandy or dark rum for a different boozy note.
• Add crumbled cornbread or cubed sourdough for a more traditional bread-based stuffing.
• Swap macadamias for pecans if you want a more Southern-leaning flavor.