Poultry: Stuffing 82 by Recipe Cottage

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	Stuffing 82

		DRIED FIG AND APRICOT STUFFING 5-6 cups slices or chunks of hard, dry baguette, pain au levain, or any combination of country style bread, or leftovers from homemade bread 1 tbsp butter 1 1/4 cups minced onion 2 garlic cloves,minced 2 1/2 cups boiling water 3/4 cup chopped dried figs 1/2 cup chopped dried apricots 4 tbsp minced fresh rosemary 4 tbsp minced fresh thyme 1 1/4 tsp salt 1 tbsp cracked black pepper Put the bread in a large bowl and set aside. Melt the butter in a small saucepan. Add the onions and garlic and saute until translucent, about 3 or 4 minutes. Add the boiling water and pour the mixture over the bread. Turn the pieces to make sure they are all soaked. Let stand for 10-15 minutes more until the bread is cool enough to handle and the water has been absorbed. Squeeze the bread in your hands, further breaking it down, until you form a thick paste. Add the fruits, herbs, salt and pepper and continue squeezing to incorporate them into a paste. Yield 3 cups; enough to stuff a 7 lb turkey breast or a 12-14 pound turkey.