Recipe: Fancy Fruit Stuffing 216 Ways (bread stuffing, mix-and-match chart)

FANCY FRUIT STUFFING 216 WAYS

"Our delicious Turkey Day stuffing is ultra-easy -- just saute, bake and serve -- you'll enjoy it so much you'll want to whip it up all year long!"

FANCY FRUIT STUFFING (basic recipe)

1 medium red onion, peeled and chopped (about 1 cup)
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup butter (1/2 stick)
1 pound loaf sourdough bread, cubed and toasted*
1 cup dried cranberries**
1 cup golden raisins***
1 (14.5 oz) can chicken broth
1 tsp salt
1/4 tsp pepper

Heat oven to 325 degrees F.

In large skillet over medium heat, cook red onion, chopped celery and carrots in butter 5 minutes.

In large bowl, combine bread cubes, dried cranberries and golden raisins. Stir in broth, cooked onion mixture, salt and pepper. Spoon bread mixture into 2 quart casserole dish coated with butter-flavored cooking spray.

Cover dish with aluminum foil; bake 40 minutes. Remove oil; bake 10 minutes more, or until golden and heat through.

FANCY FRUIT STUFFING 216 WAYS:
Toss together a savory sweet stuffing your family will love when you replace the sourdough bread with a variety from GROUP A, the cranberries with a fruit from GROUP B and the raisins with a nut from GROUP C.

*GROUP A:
1 pound semolina bread
1 pound white bread
1 pound challah bread
1 pound rye bread
1 pound pumpernickel bread
1 pound Italian bread
1 pound sourdough bread

**GROUP B:
1 cup apples
1 cup blueberries
1 cup pineapple
1 cup sun-dried tomatoes
1 cup cherries
1 cup cranberries

***GROUP C:
1 cup walnuts
1 cup hazelnuts
1 cup pecans
1 cup pine nuts
1 cup cashews
1 cup macadamia nuts
1 cup raisins

Makes 8 servings
Adapted from source: First Magazine, November 15, 2004