Yield: 10 servings
|½ cup||(1 stick) butter or margarine|
|1 large||Onion, chopped|
|3||Stalks celery, sliced|
|8 cups||Day-old flrm white bread cubes|
|4 cups||Day-old firm whole-wheat bread cubes|
|½ cup||Dried sweet or sour cherries|
|¼ cup||Shelled, unsalted pistachios|
|2 teaspoons||Dried thyme leaves|
|¼ teaspoon||Ground black pepper|
|Fresh flat-leaf parsley sprig (opt.)|
1. In 8-quart saucepot, melt butter over medium heat. Add onion and saute 5 minutes. Add celery and cook until tender-crisp. Stir in bread cubes, cherries, pistachios, thyme, salt, and pepper until lightly mixed and remove from heat. In cup, combine water and egg; stir egg mixture into bread mixture.
2. Spoon bread mixture, or stuffing, into greased shallow 2-quart casserole or use to stuff neck and body cavities of goose and roast 30 minutes longer than unstuffed goose. If baking in casserole, place into 325'F oven about 45 minutes before goose is finished.
3. Serve from casserole or spoon stuffing into serving dish. Garnish with parsley, if desired.
Country Living Holidays/1994 Scanned & edited by Di Pahl & <gg>