Recipe for Fresh Fruit & Vegetable Stuffing


1/2 teaspoon paprika
1 large (16-oz) french bread or 2 medium si; ze french breads
2 tablespoon olive oil
1 tablespoon dried thyme
2 teaspoon rubbed sage
2 cup chopped yellow onion
2 cup chopped celery
3 large firm pears cored and cut into 1/2 i; nch cubes (4 1/2 cup)
2 each apples cored and cut into 1/2 inch; cubes (3 cups)
2 cup fresh cranberries
1 gm zest of 2 oranges
3 tablespoon fresh thyme leaves or 1 tablespoon; dried thyme
3 tablespoon chopped fresh sage or 1 tablespoon; rubbed sage
1/2 cup fresh orange juice
1/2 cup defatted chicken broth
1 salt and pepper to taste


BREAD CUBES: Preheat oven to 350 degrees. Cut bread in half lengthwise. Cut crosswise into 1 inch cubes, about 6 cups. Place in a bowl and toss with oil, thyme, sage and paprika to coat. Spread on a baking sheet in 1 layer and bake for 20-25 minutes, until golden. Turn cubes if necessary during baking. Place in a large bowl and set aside. STUFFING: Heat remaining 2 tablespoon of oil in a large casserole. Add onions and celery. Cook over medium heat for 10 minutes to wilt slightly. Add to bread cubes. Add remaining ingredients to bowl and toss together. Adjust seasonings to taste. Cool before stuffing turkey. NOTE: To heat stuffing outside of turkey, place in a 5 quart casserole, cover with aluminum foil and bake in a preheated oven at 350 degrees for 45 minutes.

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