Tuesday, May 22, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Holiday Fruited Stuffing

1/3 cup diced dried apricots

1/3 cup dried cranberries or sweet cherries

1/4 cup dry sherry

1 package (6 count) English muffins

3 tablespoons butter

1 cup chopped onion

1/2 cup sliced celery

1 teaspoon ground sage or poultry seasoning

1/2 teaspoon salt

1 to 11/4 cups canned or homemade low-salt chicken broth

In a small bowl, combine apricots, cranberries, and sherry. Let stand while preparing stuffing. Heat oven to 400 degrees. Cut muffins into 1/2-inch cubes; arrange in single layer in a 15-by-10-inch jellyroll pan. Bake 10 minutes or until lightly toasted.

Melt butter in a large saucepan over medium heat. Add onion and celery; cook 10 minutes or until vegetables are tender, stirring occasionally. Add sage and salt; cook 1 minute. Add fruit and sherry mixture. Simmer 2 minutes. Remove from heat.

Combine toasted muffin cubes with vegetable and fruit mixture. If stuffing is to be cooked in a turkey, chicken, or Cornish game hens, add 1 cup broth. If stuffing is to be cooked in a casserole dish, add 11/4 cups broth. Toss mixture well. Bake stuffing in a covered 21/2-quart casserole dish at 350 degree for 30 to 35 minutes or until hot.

Yield: 6 cups

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…