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Preheat oven to 350F. Butter 13x9x2-inch glass
baking dish. Place
bread cubes in very large bowl. Melt butter in heavy large skillet
over medium-high heat. Add onions and celery to skillet; saute
until vegetables are tender and golden, about 10 minutes. Add
Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook
until fruit is tender and liquid is reduced to 1/3 cup, about 7
minutes. Add to bread cubes; stir to blend. (Stuffing can be
prepared 1 day ahead. Cover and refrigerate.) Add stock to
stuffing; season with salt and pepper. Mix in beaten eggs.
Transfer stuffing to prepared baking dish. Cover
and bake 30
minutes. Uncover and bake until top begins to crisp, about 25