1/2 lb. dried apricots, julienne

1 onion, ¼ dice

¼ cup dried cranberries

1 medium red bell pepper, small dice

1 clove garlic, minced

1 tbs. fresh ginger minced

2 medium orange, juiced

1 crusty baguette or quarter sheet of focaccia

1 tbs. fresh thyme, finely chopped (dry can be substituted if necessary)

1/2 tsp ground coriander

1/2 tsp ground allspice

1/2t tsp ground cinnamon

12 oz heavy cream (chicken or vegetable broth may be substituted for a lower fat option)

2 eggs, beaten

4 oz grated Asiago cheese (Parmesan cheese can be used instead)

1 tbs. kosher salt

1 tsp white pepper

  

Cut the bread into half inch cubes and dry in the oven for 5-7 minutes. Melt the butter in a medium sauce pot. Add the onions, garlic, ginger, red peppers, and dried spices and sweat over medium heat for 5-7 minutes. Stir in the apricots, cranberries and thyme. Add the bread to the vegetable and fruit mixture and stir until the bread cubes are coated. Add the cream and orange juice and gently cook all of the ingredients together, stirring frequently until the liquid is absorbed and the bread has softened. It might be necessary to use some additional liquid. Cool slightly. Add the eggs, cheese, salt and pepper. Place mixture in a well buttered or sprayed medium sized casserole dish, taking care to press the mixture in evenly.

  

Cover with a lid or foil and bake for 40-45 minutes in a preheated 325 degree oven, removing the lid or foil to brown the top of the stuffing for the last 10 minutes.