Name: Dried Cranberry, Apricot, and Fig Stuffing
Yield: 8 to 10 Servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 3 cups chopped onions (about 1 pound); 2 cups chopped celery (4 to 5 stalks); 1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh marjoram; 1 cup (or more) low-salt chicken broth; 1/2 cup diced dried apricots; 1/2 cup dried sweetened cranberries; 1/2 cup diced stemmed dried figs; 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds); 2 large eggs; 1 1/2 teaspoons fine sea salt; 1 coarsely ground black pepper

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