1 chopped onion
1/2 cup chopped celery
3 tablespoons brown sugar 1/2 teaspoon pumpkin pie spice or ground cinnamon
1/2 teaspoon poultry seasoning 1/2 cup margarine or butter
6-ounce package toasted, unseasoned sourdough croutons or 7 cups toasted sourdough bread cubes
1 1/4 cups chicken broth 1/2 cup coarsely chopped almonds, toasted
3 kiwifruit, peeled and coarsely chopped 1 tablespoon melted butter or margarine, optional
Additional pumpkin pie spice, optional
In a large skillet, saute onion and celery with sugar and spices in the
1/2 cup margarine until vegetables are just soft.In large bowl, combine croutons or
toasted bread cubes, sauteed vegetable mixture, chicken broth and almonds; toss well.
Gently mix in kiwifruit. Spoon mixture into well-buttered 2-quart casserole or souffle
dish. Sprinkle top with 1 tablespoon melted margarine or butter and additional pumpkin pie
spice, if desired. Bake in a 350-degree F oven for 35 to 40 minutes, or until heated
through. Makes about 6 cups.
To stuff poultry: Prepare stuffing-dressing mixture as above, using only 1
cup chicken broth. Following package directions for timing and temperature, stuff 6 Rock
Cornish hens, 8-10 pound goose or 10-12 pound turkey.