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Thanksgiving Dressing with Dried Fruit and Nuts

November 22, 2014

Thanksgiving Dressing Ingrediants

1/2 pound thick-cut bacon, cut into 1-inch pieces

1 large onion, diced

5 celery stalks, diced

6 cups low-sodium chicken broth

1/2 teaspoon dried basil

1/2 teaspoon ground thyme

1 tablespoon minced fresh rosemary

1 cup prunes, halved

2 cups dried apricots, halved

1 cup dried cherries

1 batch Skillet Cornbread, cut into 1-inch cubes and dried

1 loaf French or Italian bread, cut into 1-inch cubes and dried

1/2 cup chopped walnuts

Salt and pepper

Cooking Directions

1. In a large skillet, fry the bacon over medium-high heat until it just begins to crisp. Remove the bacon to a plate and pour off the excess fat. Reduce the heat to medium.

2. In the same skillet, add the onion and celery…

3. And stir it around, cooking it for 3-4 minutes.

4. Pour in the broth, then add the basil, thyme, rosemary…

5. And the dried fruit. Stir the mixture and cook over medium heat for 5 minutes, or until the fruit slightly softens.

6. Combine the bread cubes and the fruit/broth mixture in a large bowl…

7. Along with the bacon…

8. And the walnuts.

9. Toss the mixture around, then add a little salt and pepper and continue tossing until it’s all combined. Taste and adjust the seasoning as needed.

10. Pile the dressing in a large backing dish.

11. Bake it, uncovered, at 375F for 20 to 25 minutes, or until golden brown.

Makes 16 to 20 Servings           Happy Thanksgiving!!! Enjoy.

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