recipes
West Coast Multigrain Dressing with Dried Fruit and Almonds
Multigrain and corn breads with raisins, apples, dried cherries, almonds and fresh herbs
- Servings
- cook method
- prep
- cook
- ready
- 12
- Bake/Roast
- 20 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 1/2 cup butter
- 2 1/2 cups chopped celery
- 1 1/3 cups chopped red onion
- 1 cup chopped red pepper
- 2 teaspoons minced fresh garlic
- 1 loaf (29 ounces) sliced multi-grain bread, toasted, cut into 1-inch squares, 8 cups
- 1 (8-inch) square pan cornbread, coarsely crumbled, 3 cups
- 1 1/2 cups chopped red baking apple, such as McIntosh or Gala
- 3/4 cup dried cherries
- 3/4 cup golden raisins
- 1/2 cup toasted slivered almonds
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh oregano
- 1 1/2 tablespoons chopped fresh rosemary
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups chicken broth
- Directions
- Serving Suggestions
-
Preheat oven to 350°F.
Melt butter in large skillet on medium-high heat. Add celery, onion, red pepper and garlic. Saute 8 to 10 minutes, or until vegetables are tender-crisp.
Combine cooked vegetables, breads, apple, dried fruit, almonds, herbs, salt and pepper in large bowl. Pour chicken broth over the top and stir lightly until all ingredients are moist.
Place mixture in a greased 3-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and continue baking for another 15 to 20 minutes.
