Fruited Stuffing for Poultry |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From Cooking Up Something Special, Temple Beth Ahm's Sisterhood, 1986, submitted by Estelle Berger. Sounds good so it is here for safe keeping and finding! You can substitute dried, chopped apricots for either the pineapple or the orange. Ingredients:
1 tablespoon margarine |
1 onion, small, chopped |
1/2 cup celery, diced |
1/2 cup dried breadcrumbs |
1/2 cup pineapple, bits |
1 pinch salt |
1 pinch pepper |
1 pinch sage |
1 pinch marjoram |
1/2 cup orange, pieces |
1/4 cup raisins |
2 tablespoons slivered almonds |
Directions:
1. Melt the margarine and add the vegetables; cook until tender.
2. Add remaining ingredients.
3. Do not store in the fowl overnight.
4. Can be baked in an oiled baking dish instead of the foil at 350 degrees F. until done (I'm guessing 30 minutes because it doesn't say).
|
|