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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Stuffing isn't just for company, as Beverly Coyde of Gasport, New York proves with her deliciously downsized recipe for dressing. With its sweet raspberry flavor and pecan-packed crunch, this dish is perfect for pairing up with pork or poultry. Ingredients:
4 slices day-old bread, cubed |
1/2 cup chopped pecans, toasted |
1/2 cup chopped green onions |
1 egg, lightly beaten |
2 tablespoons butter, melted |
1 teaspoon raspberry vinegar |
salt and pepper to taste |
1 cup fresh raspberries |
Directions:
1. Place the bread cubes, pecans and onions in a large bowl. Combine the egg, butter, vinegar, salt and pepper. Pour over bread mixture; toss to combine. Gently fold in raspberries.
2. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
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