Holiday Dressing with Dried Plums & Chestnuts

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: 25 (Click here for the dressing recipe with 8 servings)

Ingredients:

3 1/8 pounds multi-grain bread – rustic multigrain bread
12 1/2 tablespoons butter or vegetable oil
3 1/8 cups celery – diced
3 1/8 cups onion – diced
3 1/8 tablespoons fennel seed – crushed
6 1/4 cups Stapleton’s Pitted Prunes (dried plum) – chopped
4 1/8 cups chestnuts – coarsely chopped and cooked*
1 1/2 cups parsley – chopped
3 1/8 teaspoons salt
3/4 teaspoon black pepper
12 1/2 cups turkey or fat-free low sodium chicken broth
6 1/4 eggs – optional

Directions:

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 a 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.