| 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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