Dried plums, celery, and mushrooms tossed with toasted bread cubes, stock, and wine bake up into a stuffing that's moist, golden brown, and a delicious addition to any holiday meal. Recipe courtesy of the California Dried Plum Board.
Recipe adapted from the City Tavern Cookbook by Walter Staib.
Preheat the oven to 350 degrees F.
In a shallow baking pan, arrange the bread cubes in an even layer; bake until the bread is very dry and golden brown, 20 to 25 minutes.
In a large bowl, combine the bread, dried plums, and parsley; set aside. In a large skillet, heat the oil over medium-high heat until hot. Cook and stir the onions until golden, 4 to 6 minutes. Add the mushrooms, celery, garlic, thyme, salt, and pepper; continue cooking until the mushrooms are browned and celery is crisp-tender, 4 to 6 minutes. Stir in the wine; cook until the liquid evaporates, 8 to 10 minutes. Add to the bread mixture; toss to combine. Gradually add the chicken broth, being careful not to make the stuffing too moist.
Lightly coat a 13-by-9-inch baking pan with cooking spray. Spoon in the stuffing; cover with foil. Bake 45 minutes. Remove the foil; bake until the top is crisp and golden brown, 15 to 17 minutes.