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Fruit and Nut Dressing

(by Aimee Lee Ball)


1 1/2 sticks unsalted butter

2 c. minced yellow onions

3 c. coarsely chopped unpeeled Granny Smith apples

2 c. roasted chestnuts

1 1/2 c. dried apricots, coarsely chopped

1 1/2 c. pitted prunes, coarsely chopped

1 c. chopped celery

4 c. coarsely crumbled cornbread

5 c. coarsely crumbled French or Italian bread

grated rind of 1 orange

1/2 c. chopped Italian parsley

1 1/2 c. chopped pecans

2 t. dried thyme

salt to taste

freshly ground pepper

vegetable stock

Melt half the butter in a large skillet and sauté the onions over medium heat until lightly colored.

Set aside in a large bowl.

Melt the remaining butter in the same skillet over medium heat and sauté the apples until they start to soften, about 5 minutes.

Add apples to the bowl, along with remaining ingredients, mixing gently.

Preheat oven to 325 F.

Place in a buttered casserole and bake for about 40 minutes, or until browned on top, basting occasionally with vegetable stock.


(Read A No-Thanks Thanksgiving, the story that accompanies this recipe.)

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