Holiday Dressing (California Dried Plum & Chestnut)
For a classic dressing with a nontraditional twist, dried plums add a touch of moisture and a hint of sweetness to holiday meals.
Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 8 (1 cup/ serving)
1 (1-pound) loaf rustic multigrain bread
4 tablespoons butter or vegetable oil
1 cup diced celery
1 cup diced onions
1 tablespoon crushed fennel seed
2 cups coarsely chopped pitted California Dried Plums (prunes)
11/3 cups coarsely chopped cooked chestnuts*
1/2 cup chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
4 cups turkey or fat-free low sodium chicken broth
2 eggs (optional)
Heat oven to 400°F. Cut crust from bread and discard. Cut bread into large pieces; pulse in food processor to coarse crumbs. In large skillet over medium heat, melt butter. Add celery, onions and fennel seed. Cook, stirring occasionally, about 5 minutes or until vegetables are soft. In large bowl, combine bread crumbs, vegetables, dried plums, chestnuts, parsley, salt and pepper. Add broth and mix gently but thoroughly. (If using eggs, whisk with broth before adding to rest of ingredients.) Transfer to 2-quart shallow oven-proof baking dish; cover loosely with buttered sheet of foil, buttered side down. Bake 30 minutes; remove foil and bake 15 to 20 minutes more or until top is browned.
*Cooked chestnuts are available canned, bottled or vacuum-packed. Be sure to purchase unsweetened chestnuts.