(by Aimee Lee Ball)
1 1/2 sticks unsalted butter
2 c. minced yellow onions
3 c. coarsely chopped unpeeled Granny Smith apples
2 c. roasted chestnuts
1 1/2 c. dried apricots, coarsely chopped
1 1/2 c. pitted prunes, coarsely chopped
1 c. chopped celery
4 c. coarsely crumbled cornbread
5 c. coarsely crumbled French or Italian bread
grated rind of 1 orange
1/2 c. chopped Italian parsley
1 1/2 c. chopped pecans
2 t. dried thyme
salt to taste
freshly ground pepper
vegetable stock
Melt half the butter in a large skillet and sauté the onions over medium heat until lightly colored.
Set aside in a large bowl.
Melt the remaining butter in the same skillet over medium heat and sauté the apples until they start to soften, about 5 minutes.
Add apples to the bowl, along with remaining ingredients, mixing gently.
Preheat oven to 325 F.
Place in a buttered casserole and bake for about 40 minutes, or until browned on top, basting occasionally with vegetable stock.
(Read A No-Thanks Thanksgiving, the story that accompanies this recipe.)