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Fruity Nut Dressing

turkey, christmas

1/3 cup butter
2 cups chopped mixed dried fruit
apples, peaches, pears, apricots
5 stalks celery; finely chopped
4 cloves garlic; minced
3 onions; chopped
4 teaspoons dried sage
1 tablespoon dried marjoram
1/2 teaspoon (each) salt and pepper
14 cups cubed day-old Italian bread; or
cubed day-old French bread
1/2 cup chopped toasted hazelnuts
1-1/2 cups chicken or vegetable stock

In large skillet, melt half of the butter over medium heat; cook fruit, celery, garlic, onions, sage, marjoram, salt and pepper, stirring occasionally, for about 15 minutes or until softened. In large bowl, toss celery mixture with bread. (Dressing- can be prepared to this point and frozen in airtight container for up to 2 weeks; thaw in refrigerator for 24 hours before continuing:) Sprinkle with nuts. Melt remaining butter with 1 cup of the stock; drizzle over stuffing and toss to combine. Transfer to greased 13- x 9-inch (12 cup) baking dish. Cover and bake in top third of 375°F oven for 30 minutes. Stir in remaining stock; bake, uncovered, for 10 to 15 minutes longer or until golden and heated through. TIP : Substitute 1/2 cup turkey drippings for last 1/2 cup stock if desired.

Contributor: Canadian Living - December, 1998

Yield: 12 cups

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