- 2 tablespoons butter, plus extra for dish
- 3 onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup chopped prunes
- 2 teaspoons chopped fresh thyme
- 1/4 cup white wine
- Salt and pepper, to taste
- 3 cups cubed rye bread
- 3 cups cubed sourdough bread
- 2 eggs, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 to 3 cups chicken broth
Preheat oven to 375° F. Generously butter a 9- by 13-inch baking dish.
Melt butter in a large skillet over medium heat. Add onions and cook until caramelized, stirring often, about 30 minutes. Stir in garlic, prunes and thyme. Cook, stirring, until prunes are soft, 3 to 5 minutes. Add wine and cook until absorbed, about 1 minute. Season heavily with salt and pepper.
Transfer onion mixture to a large bowl. Using a large spatula, stir in bread, eggs and parsley. Add enough chicken broth to moisten bread, tossing lightly to combine.
Bake, covered, for 40 minutes. Uncover and bake until hot in the center and golden brown on top, an additional 10 to 20 minutes.
Note: Keep stuffing, unbaked and tightly wrapped, in the refrigerator for up to 24 hours. Drizzle with extra chicken broth to moisten, and bake an additional 10 to 15 minutes.