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Kiwifruit-Nut Stuffing

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.

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