Bread and Fruit Stuffing
|1 tablespoonolive oil|
|4 onions; (about 1 pound) coarsely chopped|
|4 ribs celery; finely chopped|
|1/2 poundfresh mushrooms; cultivated or wild, trimmed and cut coarse|
|4 largeapples; coarsely chopped|
|1 cupchopped parsley|
|1/2 cupdried cherries|
|1/2 cupdried apples; diced|
|2 tablespoonschopped fresh sage; or 3/4 teaspoon dried|
|2 tablespoonschopped fresh thyme; or 3/4 teaspoon dried|
|10 slices stale bread; broken into bite-size pieces|
|1 1/2 cupschicken stock|
|Freshly; ground black pepper|
Bread and Fruit Stuffing Preparation
Heat oil in a nonstick skillet. Saute onion and celery until onion begins to brown.
Add mushrooms, apples and parsley, and continue cooking until apples soften and mushrooms release their liquid.
Reduce heat, and stir in dried cherries, dried apples, sage and thyme. Continue cooking until mixture is well blended.
Add bread and stock, and mix well. Season with salt and pepper, then stuff the mixture into a 12- to 14-pound turkey just before cooking. Stuffing may be made ahead and frozen for a week or two. Or it may be refrigerated for two days.
TOTAL TIME 40 minutes
YIELD 10 cups stuffing (about 10 servings)
NOTEApproximate nutritional analysis per serving: 170 calories, 3 grams fat, 1 milligram cholesterol, 260 milligrams sodium, 4 grams protein, 35 grams carbohydrate.
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