What's Cooking Wednesday - Curried Fruit Bread Stuffing

Thanks to Katherine Grey for taking care of Terry's Place while I was on the road yesterday.

With Thanksgiving right around the corner, I thought I'd share the stuffing recipe my family insists on. I first made it on a whim, because it was supposed to be used for stuffing a duck (or was it a goose?). At any rate, it works fine for turkey and became our tradition.

Curried Fruit Bread Stuffing

1 c finely chopped celery
1 c finely chopped onion
½ c butter
2 t curry powder
1 large pkg herb seasoned stuffing mix (cubes)
⅔ c raisins, plumped in hot water
1 can diced peaches, reserve syrup
Salt to taste

Saute celery & onion in butter until tender. Stir in curry. Toss w/ stuffing mix. Add raisins & peaches. Sprinkle w/ ¼ c syrup and toss. Season w/ salt.

Add more liquid as needed. Broth, cooking juices, etc.

From here, it's up to you. I've made this for decades, long before anyone considered actually cooking stuffing inside a turkey as a potential health hazard. Since there's no egg or meat or anything like that in the recipe, and I don't normally cook huge birds, there hasn't been a problem. However, nowadays, it's recommended that you bake stuffing (which then becomes called "dressing") outside the turkey. If you do, I suggest that you add some of the turkey drippings to the dressing before you bake it. Or when you reheat it. As with all my recipes, feel free to do what works for you.

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