Holiday Stuffing
By: Import User
Updated: November 24, 2008
Air Date: 11/26/2008
6 to 8 servings
3 tablespoons olive oil
1 medium onion, chopped
1/4 pound mushrooms, chopped
1/3 cup (2 ounces) slivered blanched almonds
1/2 cup seedless raisins
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 (14-1/2-ounce) can chicken broth
1 (8-ounce) package seasoned stuffing cubes
1. Preheat oven to 350°F. Coat a 1-quart baking dish with nonstick cooking spray.
2. Heat the oil in a large skillet over medium-high heat; add the onion, mushrooms, almonds, raisins, salt, and ginger, and sauté 6 to 8 minutes, or until onions and mushrooms are tender. Add chicken broth and bring to a boil.
3. Remove from heat and add stuffing cubes; mix well and place in baking dish. Cover and bake 30 minutes, until center is firm.
SERVING TIP: This reheats well in the microwave.
6 to 8 servings
3 tablespoons olive oil
1 medium onion, chopped
1/4 pound mushrooms, chopped
1/3 cup (2 ounces) slivered blanched almonds
1/2 cup seedless raisins
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 (14-1/2-ounce) can chicken broth
1 (8-ounce) package seasoned stuffing cubes
1. Preheat oven to 350°F. Coat a 1-quart baking dish with nonstick cooking spray.
2. Heat the oil in a large skillet over medium-high heat; add the onion, mushrooms, almonds, raisins, salt, and ginger, and sauté 6 to 8 minutes, or until onions and mushrooms are tender. Add chicken broth and bring to a boil.
3. Remove from heat and add stuffing cubes; mix well and place in baking dish. Cover and bake 30 minutes, until center is firm.
SERVING TIP: This reheats well in the microwave.
