West Coast Multigrain Dressing
with Dried Fruit and Almonds
1/2 cup butter
2-1/2 cups chopped celery
1-1/2 cups chopped red onion
1 cup chopped red pepper
2 tsp. minced fresh garlic
1loaf (29 oz.) sliced multi-grain bread, toasted, cut into 1-inch squares (8 cups)
1 8-inch square pan corn bread, coarsely crumbled (3 cups)
1-1/2 cups chopped red baking apple (such as McIntosh or Gala)
3/4 cup dried cherries
3/4 cup golden raisins
1/2 cup toasted slivered almonds
3 Tbsp. chopped fresh basil
3 Tbsp. chopped fresh oregano
1-1/2 Tbsp. chopped fresh rosemary
2 tsp. salt
1/2 tsp. ground black pepper
2-1/2 cups chicken broth
Preheat oven to 350°F. Melt butter in large skillet on medium-high heat. Add celery, onion, red pepper, and garlic. Sauté 8 to 10 minutes or until vegetables are tender-crisp. Combine cooked vegetables, breads, apple, dried fruit, almonds, herbs, salt, and pepper in large bowl. Pour chicken broth over the top and stir lightly until all ingredients are moist. Place mixture in a greased 3-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and continue baking for another 15 to 20 minutes. Makes 12 servings (1 cup each).
Tips and Ideas:
• Substitute dried cranberries in place of the cherries for added tartness.
• Use this recipe to stuff a 14- to 18-lb. turkey. Prepare as directed, reducing amount of broth to just 2 cups. Stuff both breast and neck cavities of turkey with the mixture. Make sure stuffing reaches 165°F when cooked inside the turkey.