West Coast Multigrain Dressing with Dried Fruit and Almonds

West Coast Multigrain Dressing with Dried Fruit and Almonds

½ cup butter (1 stick)

2½ cups chopped celery

1½ cups chopped red onion

1 cup chopped red pepper

2 teaspoons minced fresh garlic

1 loaf (29 ounces) sliced multi-grain bread, toasted, cut into 1-inch squares for 8 cups

1 8-inch square pan cornbread, coarsely crumbled for 3 cups

1½ cups chopped red baking apples, such as McIntosh or Gala

¾ cup dried cherries

¾ cup golden raisins

½ cup toasted slivered almonds

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh oregano

1½ tablespoons chopped fresh rosemary

2 teaspoons salt

½ teaspoon ground black pepper

2-2½ cups chicken broth

Melt the butter in a large skillet on medium-high heat. Add the celery, onion, red pepper and garlic and saute 8-10 minutes, or until the vegetables are tender-crisp.

Combine the cooked vegetables, breads, apple, dried fruit, almonds, herbs, salt and pepper in large bowl. Pour 2 cups chicken broth over the top and stir lightly until all ingredients are moist.

Use this recipe to stuff a 14-18 pound turkey. Stuff both breast and neck cavities of turkey with the mixture. Make sure stuffing reaches 165 degrees when cooked inside the turkey.

Alternatively, increase the broth to 2½ cups. Heat the oven to 350 degrees; grease a 3-quart baking dish. Place mixture in the baking dish and cover with foil. Bake 30 minutes. Remove the foil and continue baking for another 15-20 minutes.

Serves 12.

Cook's note: Substitute dried cranberries for the cherries for added tartness.

Mary Jane Laws, Butterball Turkey