| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | French | Latimes3 | 10 | servings |
INGREDIENTS
| 3 | Croissants | |
| 1 | French bread loaf | |
| 1 | c | Dried cherries |
| 3/4 | c | Roasted pumpkin seeds |
| Or Mexican pepitas | ||
| 1 | Rosemary sprig; chopped | |
| 1/2 | c | Butter; diced |
| 2 | Eggs | |
| 1 | c | Half-and-half |
| 2 | c | Chicken stock or turkey drippings |
| 1 | tb | Salt |
| 1 | tb | Pepper |
INSTRUCTIONS
Cut croissants and French bread into cubes. Bake croissant and French bread cubes in oven at 250 degrees until dry, 10 to 15 minutes. Place in large bowl with dried cherries, pumpkin seeds, rosemary and butter and toss to mix well. In separate bowl, combine eggs, half-and-half and chicken stock. Pour half of liquid into bread mixture and toss well. Gradually add remaining liquid until stuffing is moist but not soaked and soggy. Season with salt and pepper. Turn into greased 9- by 12-inch baking pan and bake at 350 degrees until golden brown, 15 to 20 minutes. Yields 8 to 10 servings. Each serving: 465 calories, 1629 mg sodium, 99 mg cholesterol, 22 grams fat, 54 grams carbohydrates, 12 grams protein, 2.64 grams fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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