| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
California |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 3 |
T |
Brown sugar |
| 1/2 |
t |
Pumpkin pie spice or ground |
|
|
cinnamon |
| 1/2 |
t |
Poultry seasoning |
| 1/2 |
c |
Margarine or butter |
| 1 |
|
6-oz toasted unseasoned |
|
|
sourdough croutons or 7 |
|
|
cups toasted sourdough |
|
|
bread cubes |
| 1 1/4 |
c |
Chicken broth |
| 1/2 |
c |
Coarsely chopped almonds |
|
|
toasted |
| 3 |
|
Kiwifruit, peeled and |
|
|
coarsely chopped |
| 1 |
T |
Melted margarine or butter |
|
|
optional |
|
|
Additional pumpkin pie |
|
|
spice optional |
INSTRUCTIONS
Source: California Kiwi Fruit OnLine <http://www.calharvest.com> Makes
about 6 cups* 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, and toss well. Gently mix in
kiwifruit, then spoon mixture into well-buttered 2-quart casserole or
souffle dish. Sprinkle top with 1 Tb melted margarine or butter and
additional pumpkin pie spice, if desired. Bake in 350F oven for 35 to
40 minutes, or until heated through. To stuff poultry: Prepare
stuffing-dressing mixture as above, using only 1 cup chicken broth.
Following package directions for timing and temperature. *Sufficient
to stuff six rock cornish hens, one 8-10 pound goose or one 10-12
pound turkey. Posted to JEWISH-FOOD digest by "I M Mushroom"
<imushroom@hotmail.com> on Oct 21, 1998, converted by MM_Buster v2.0l.
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