Northwest Fruit Stuffing
Yields: about 12 cups
1/2 cup margarine or butter (1 stick)
1 large red onion, chopped
1 large fennel bulb (1 1/4 pounds), trimmed and diced
2 large pears, peeled, cored, and diced
1 large Granny Smith apple, peeled, cored, and diced
1 1/2 loaves (16 ounces each) sliced firm white bread, cut into 3/4-inch cubes and lightly toasted
1 cup chicken broth
2/3 cup dried tart cherries
1/2 cup golden raisins
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh sage leaves
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
In 12-inch skillet, melt margarine or butter over medium-high heat. Add onion and fennel and cook 10 to 12 minutes until golden, stirring occasionally. Add pears and apple and cook 5 minutes longer. In large bowl, combine onion mixture with toasted bread cubes and remaining ingredients; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon into 13" by 9" glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until heated through. |