Recipe - Kiwifruit-Nut Poultry Stuffing

1 Chopped onion
One half cup Chopped celery
3 tablespoon Brown sugar
One half teaspoon Pumpkin pie spice or ground
cinnamon
One half teaspoon Poultry seasoning
One half cup Margarine or butter
1 pack (6oz) toasted; unseasoned
sourdough croutons or 7
cups toasted sourdough
bread cubes
1 One fourth cup Chicken broth
One half cup Coarsely chopped almonds;
toasted
3 Kiwifruit; peeled and
coarsely chopped
1 tablespoon Melted margarine or butter;
optional
Additional pumpkin pie
spice; optional

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 wellbuttered 2quart 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 stuffingdressing mixture as above, using only 1
cup chicken broth. Following package directions for timing and temperature.

*Sufficient to stuff six rock cornish hens, one 810 pound goose or one
1012 pound turkey.

Posted to JEWISHFOOD digest by "I M Mushroom" imushroom@hotmail.com on
Oct 21, 1998, converted by MM_Buster v2.0l.