Northwest Fruit Stuffing
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Red onion||1 Large, chopped|
|Fennel bulb||1 Large, trimmed and diced|
|Pears||2 Large, peeled, cored, and diced|
|Granny smith apple||1 Large, peeled, cored, and diced|
|Sliced firm white bread loaves||1 1⁄2 , cut into 3/4 inch cubes and lightly toasted|
|Chicken broth||1 Cup (16 tbs)|
|Dried tart cherries||2⁄3 Cup (10.67 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄3 Cup (5.33 tbs)|
|Chopped thyme leaves||2 Teaspoon (Use Fresh)|
|Chopped fresh thyme||2 Teaspoon|
|Chopped sage leaves||1 Teaspoon (Use Fresh)|
|Chopped fresh sage||1 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
In 12 inch skillet, melt margarine or butter over medium high heat.
Add onion and fennel and cook 10 to 12 minutes, until golden, stirring occasionally.
Add pears and apple and cook 5 minutes longer.
In large bowl, combine onion mixture with toasted bread cubes and remaining ingredients; toss to mix well.
Use to stuff 12 to 16 pound turkey.
Or, spoon into 13" by 9" glass baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.