1 Organic Yellow Onion chopped
1 cup Organic Celery chopped
3 tablespoons Brown Sugar
1/2 teaspoon Ground Cinnamon or Pumpkin Pie Spice
1/2 teaspoon Poultry Seasoning
1/2 cup Butter or Margarine
6 ounces Sourdough Croutons unseasoned and toasted
1 1/4 cups Chicken Broth
1/2 cup Almonds coarsely chopped and toasted
3 Baby Kiwi
1 tablespoon Butter or Margarine melted (optional)
1 teaspoon Pumpkin Pie Spice (optional)
In a large skillet, saute onion and celery with sugar and spices in the ½ cup margarine until vegetables are just soft.
In large bowl, combine croutons or toasted bread cubes, sautéed vegetable mixture, chicken broth and almonds, and toss well.
Gently mix in kiwifruit, then spoon mixture into well-buttered 2-quart casserole or soufflé dish.
Sprinkle top with 1 Tb melted margarine or butter and additional pumpkin pie spice, if desired.
Bake in 350F oven for 35 to 40 minutes, or until heated through.
To Stuff Poultry:
Prepare stuffing-dressing mixture as above, using only 1 cup chicken broth.
Following package directions for timing and temperature.
Sufficient to stuff six rock Cornish hens, one 8-10 pound goose or one 10-12 pound turkey.