Ingredients:
1 (12 oz.) pkg. seasoned whole-wheat stuffing mix (Pepperidge Farm)
2 (14 oz). cans low-sodium chicken broth
Nonstick cooking spray
2 stalks of celery chopped
2 shallots, finely chopped
1/4 c. chopped fresh sage
1/2 c. pecan pieces
2 Tbs. fresh thyme leaves
1/4 c. dried cherries
Directions:
1. Place the stuffing mix and broth in a large bowl. Let stand about 15 minutes. Meanwhile, coat a large skillet with cooking spray. Heat on medium. Add celery, shallots, sage, and thyme. Cook for about 6 minutes, or until softened.
2. Stir the vegetable mixture into stuffing mixture. Add the pecans and dried cherries, and transfer the mixture to a 2-qt. square baking dish. Cover wth aluminum foil and place in the refridgerator overnight.
3. Bake the next day at 400 F for about 45 minutes or until heated through. Let stuffing stand at least 15 min. before the meal begins. Makes 8 servings.
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