Recipe adapted from the City Tavern Cookbook by Walter Staib.
- 1 loaf (1 1/2 pounds) firm white bread, crust removed, cut into 1-inch cubes
- 1 3/4 Cup (about 11 ounces) chopped dried plums
- 1/2 Cup chopped fresh parsley
- 1 Tablespoon olive oil
- 2 Cups chopped onions
- 1 Pound (about 4 cups) sliced mushrooms
- 1 Cup chopped celery
- 3 cloves garlic, finely chopped
- finely chopped fresh thyme leaves or 1 teaspoon dried thyme
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 1/2 Cup dry white wine
- 1 1/4 Cup chicken broth
- Nonstick cooking spray
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.