Cooking Instructions

• Preheat oven to 350°F (177°C).
• Toast the bread slices one at a time in the toaster or on a tray in the oven. Do not stack the slices as they cool.
• When all the toasted bread has cooled, cut it into ½- to ¾-inch cubes. Set aside.
• In a small bowl, combine the sage, oregano, cinnamon, nutmeg, cumin, salt, and pepper. Set aside.
• Melt 3 tablespoons butter in a large skillet over medium heat until bubbly. Sauté onion until translucent; 8-10 minutes.
• Add chopped celery and sliced mushrooms, and cook 5 minutes more. Season with a pinch of salt as the mushrooms begin to release their juices. Remove from heat.
• In a large mixing bowl, combine the sautéed vegetables, bread cubes, herb and spice mix, chopped apples, nuts, and dried fruits. Toss gently to combine and set aside.
• In a small skillet, heat remaining butter over medium heat. Add minced garlic and sauté 1-2 minutes. Remove from heat and stir in wine.
• Slowly drizzle the butter mixture into the beaten eggs, whisking as you do. Pour the garlic sauce over the stuffing mix and toss gently to coat.
• If the mixture seems too dry, mix a little more liquid in: wine, water, or vegetable stock all work fine.
• Pour the dressing mixture into a greased casserole dish and gently press it in. Bake prepared stuffing for 35-45 minutes, or until the bread cubes on top begin to brown and crisp. (Internal temperature should reach at least 165°F | 74°C.)