Brandy and Orange Stuffing
Source of Recipe
"Mrs. Cubbison's Best Stuffing Cookbook", by Leo Pearlstein and Lisa Messinger
Recipe Introduction
If you love the taste of cornbread and fruits together, this is the stuffing for you. The blend of spices and fruits make this a wonderful combination. /jmp
3 cups cornbread stuffing mix
1/2 cup butter or margarine -- melted
zest of one orange -- chopped
1/2 cup currants or raisins
1 tablespoon brandy
1/2 cup fresh orange juice
1 tablespoon brandy
1/2 cup dried apricots -- diced
1 small Bartlett pear -- unpeeled, cored,
-- and chopped
1/2 cup pine nuts -- toasted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
salt -- to taste
black pepper -- freshly ground
-- to taste
Soak currants or raisins in 1 tablespoon brandy.
Preheat the oven to 325 degrees F. Lightly grease a 2-quart casserole dish and set aside.
Combine the stuffing mix, butter or margarine, and orange zest in a large bowl. Stir in the currants or raisins, along with the brandy they've been soaking in; the orange juice; and the additional tablespoon of brandy. Add all of the remaining ingredients and mix well.
Transfer the stuffing to the prepared dish, cover, and bake for 20 to 30 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
Judi's note: Add 1/2 cup of onions to improve the flavor even further.
Yield: 4 servings
Categories: Holiday, Stuffing
Recipe typed for you by Judi Mae Phelps.
|
|
member logon
