Food Recipes Side Dishes Stuffings & Dressings Martha Stewart’s Fruit and Nut Stuffing 4.0 (1) 1 Review Crunchy nuts, pops of fresh and dried fruits, and warm spices pack this sourdough stuffing with texture and flavor. By entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire." tabindex="0" data-inline-tooltip="true"> Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Food & Wine's Editorial Guidelines Published on October 25, 2024 Tested by Tricia Manzanero Stuedeman Tested by Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Active Time: 45 mins Total Time: 1 hr 50 mins Servings: 12 Jump to recipe Martha Stewart has made Thanksgiving stuffing more times than probably anyone can count. This particular recipe holds special meaning as it was shared with Food & Wine over 44 years ago in a feature about how Stewart celebrates Thanksgiving in New England. Her fruit and nut stuffing is nostalgic and cozy, but also visually stunning and layered with flavor. Tender pieces of sourdough bread are mixed with pieces of buttery, rich walnuts and cashews, along with the tart-sweet pop of the cranberries. Stewart also soaks prunes and dried apricots in bourbon to rehydrate them and impart a subtle sharpness. The booze-soaked fruit and the warm spices add warmth to the flavor of this timeless stuffing. Toast the bread and chop the onion, apple, and celery a day in advance so everything comes together quickly when you’re ready to bake. Frequently Asked Questions What is the best way to store Thanksgiving stuffing? Stuffing is best stored in an airtight container in the refrigerator or plastic freezer bags to prevent it from drying out. Notes from the Food & Wine Test Kitchen As an alternative to alcohol, you can soak the fruit in water as an alternative in a pinch. You can reserve the fruit-infused bourbon for making cocktails or bourbon balls. Make ahead Dried fruit can be soaked up to a day in advance and stored in the refrigerator. Sourdough pieces can be toasted up to a day in advance and stored in a large ziplock bag at room temperature. Cook Mode (Keep screen awake) Ingredients 1 cup pitted prunes 3/4 cup dried apricots, chopped 3/4 cup (6 ounces) bourbon 8 cups torn (1 1/2- to 2-inch pieces) sourdough (about 12 ounces) 1/4 cup unsalted butter (2 ounces), plus more for greasing 1 large yellow onion, chopped (about 2 1/2 cups) 1 Granny Smith apple, unpeeled, cored, and chopped (about 1 1/4 cups) 3 celery stalks, chopped (about 1 1/4 cups) 2 cups vegetable broth 2 large eggs, lightly beaten 1/4 cup finely chopped fresh parsley, plus more for garnish 2 teaspoons kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cloves (optional) 1 cup unsalted cashews 1 cup unsalted walnuts, chopped 1 cup fresh or frozen (unthawed) cranberries Directions Preheat oven to 300°F. Combine prunes, apricots, and bourbon in a medium microwavable bowl, pressing to ensure fruit is submerged. Microwave on high until hot, 2 to 3 minutes. Let stand at room temperature 30 minutes, stirring occasionally. Pour fruit mixture through a fine wire-mesh strainer set over a small bowl; reserve bourbon for another use. Set fruit aside. Spread sourdough pieces evenly on a rimmed baking sheet. Bake in preheated oven until lightly toasted, about 20 minutes, tossing occasionally. Remove from oven; increase oven temperature to 375°F. Heat butter in a large skillet over medium until melted. Add onion, apple, and celery; cook, stirring often, until softened, about 10 minutes. Set aside. Whisk together broth, eggs, parsley, salt, cinnamon, ginger, black pepper, cayenne pepper, and cloves (if using) in a large bowl until well combined. Add toasted sourdough pieces, onion mixture, fruit mixture, cashews, walnuts, and cranberries; stir until well combined and liquid is mostly absorbed. Grease a 13- x 9-inch baking dish with butter; add sourdough mixture, spreading in an even layer. Cover dish with aluminum foil; bake at 375°F for 25 minutes. Remove foil, and continue baking until top is toasted and stuffing is set, about 15 minutes. Let cool 10 minutes. Garnish with parsley. Originally appeared in Food & Wine magazine, November 2024 Rate It Print