This recipe seems to be in Spanish. As an AI language model, I can provide a translation of the recipe and directions in English:
About 12 cups yield. Ingredients: 12 whole chopped plums, halved; 12 dried apricots, halved; 1 cup dark raisins; 1/2 cup dried currants; 1/4 cup bourbon; 4 tablespoons unsalted butter; 2 tart cooking apples, unpeeled, cored, and cut into 1/4-inch pieces; 2 large onions, cut into 1/4-inch pieces; 2 celery ribs, cut into 1/4-inch pieces; 2 teaspoons vegetable oil; 1 cup chopped walnuts; 2/3 cup whole unsalted macadamia nuts; 2/3 cup whole unsalted cashews; 4 slices (1 inch) day-old brioche, cut into 1-inch cubes; 1 cup low-sodium canned chicken broth; 2 cups fresh cranberries; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1 teaspoon chopped fresh parsley; 3 large eggs, lightly beaten; coarse salt and freshly ground pepper.
Directions: 1. Place plums, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap and soak overnight. 2. Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside. 3. Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast, stirring constantly, until golden brown. 4. Transfer sautéed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. With 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.
27.04.2023 @ 06:55
This recipe seems to be in Spanish. As an AI language model, I can provide a translation of the recipe and directions in English:
About 12 cups yield. Ingredients: 12 whole chopped plums, halved; 12 dried apricots, halved; 1 cup dark raisins; 1/2 cup dried currants; 1/4 cup bourbon; 4 tablespoons unsalted butter; 2 tart cooking apples, unpeeled, cored, and cut into 1/4-inch pieces; 2 large onions, cut into 1/4-inch pieces; 2 celery ribs, cut into 1/4-inch pieces; 2 teaspoons vegetable oil; 1 cup chopped walnuts; 2/3 cup whole unsalted macadamia nuts; 2/3 cup whole unsalted cashews; 4 slices (1 inch) day-old brioche, cut into 1-inch cubes; 1 cup low-sodium canned chicken broth; 2 cups fresh cranberries; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1 teaspoon chopped fresh parsley; 3 large eggs, lightly beaten; coarse salt and freshly ground pepper.
Directions: 1. Place plums, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap and soak overnight. 2. Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside. 3. Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast, stirring constantly, until golden brown. 4. Transfer sautéed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. With 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.