Fresh fruit & vegetable stuffing

Yield: 1 servings

Measure Ingredient
½ teaspoon Paprika
1 large (16-oz) french bread or 2 medium size french breads
2 tablespoons Olive oil
1 tablespoon Dried thyme
2 teaspoons Rubbed sage
2 cups Chopped yellow onion
2 cups Chopped celery
3 larges Firm pears cored and cut into 1/2 inch cubes (4 1/2 cup)
2 eaches Apples cored and cut into 1/2 inch cubes (3 cups)
2 cups Fresh cranberries
\N gram Zest of 2 oranges
3 tablespoons Fresh thyme leaves OR 1 tablespoon dried thyme
3 tablespoons Chopped fresh sage OR 1 tablespoon rubbed sage
½ cup Fresh orange juice
½ cup Defatted chicken broth
\N \N Salt and pepper to taste

BREAD CUBES: Preheat oven to 350 degrees. Cut bread in half lengthwise. Cut crosswise into 1 inch cubes, about 6 cups. Place in a bowl and toss with oil, thyme, sage and paprika to coat. Spread on a baking sheet in 1 layer and bake for 20-25 minutes, until golden.

Turn cubes if necessary during baking. Place in a large bowl and set aside. STUFFING: Heat remaining 2 tablespoon of oil in a large casserole. Add onions and celery. Cook over medium heat for 10 minutes to wilt slightly. Add to bread cubes. Add remaining ingredients to bowl and toss together. Adjust seasonings to taste.

Cool before stuffing turkey. NOTE: To heat stuffing outside of turkey, place in a 5 quart casserole, cover with aluminum foil and bake in a preheated oven at 350 degrees for 45 minutes.

Submitted By SHARON STEVENS On 11-23-94

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