- 1/3 cup dried apricots, diced
- 1/3 cup dried cranberries or sweet cherries
- 1/4 cup dry sherry
- 6 Bays English Muffins
- 3 Tablespoons butter
- 1 cup onion, chopped
- 1/2 cup celery, sliced
- 1 teaspoon ground sage or poultry seasoning
- 1/2 teaspoon salt
- 1 to 1-1/4 cups canned or homemade low-salt chicken broth
In a small bowl, combine apricots, cranberries and sherry. Let stand while preparing stuffing. Heat oven to 400°F. Cut muffins into 1/2-inch cubes; arrange in a single layer in a 15 x 10-inch jellyroll pan. Bake 9 to 10 minutes or until toasted.
Meanwhile, melt butter in a large saucepan over medium heat. Add onion and celery; cook 8 minutes or until vegetables are tender, stirring occasionally. Add sage and salt; cook 1 minute. Add fruit and sherry mixture; simmer 2 minutes. Remove from heat. Combine toasted muffin cubes with vegetable and fruit mixture. If stuffing is to be cooked in a turkey, chicken or Cornish game hens, add 1 cup broth. If stuffing is to be cooked in a casserole dish, add 1-1/4 cups broth. Toss mixture well. Bake stuffing in a covered 2-1/2 quart casserole dish at 350°F 30 to 35 minutes or until heated through.
Note: Stuffing may be served as a delicious side dish to pork or duck.
Makes about 6 cups