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SUNSWEET DATE & WILD RICE STUFFING




List of Ingredients



• 2 TABLESPOONS BUTTER OR MARAGARINE
  
• 2 CUPS CHOPPED ONION
  
• 1 CUP EACH, COARSELY GRATED CARROT AND CHOPPED RED BELL PEPPER
  
• 6 CUPS UNSEASONED DRY BREAD CUBES
  
• 4 CUPS COOKED WILD RICE, 1 1/3 CUPS UNCOOKED
  
• 1 CUP TOASTED SLIVERED ALMONDS
  
• 1/2 CUP MINCED FRESH PARSLEY
  
• 10 OUONCE PACKAGE SUNSWEET PITTED DATES, COARSELLY CHOPPED
  
• 1 1/2 TEASPOONS EACH, DRIED ROSEMARY LEAVES, THYME LEAVES AND CRUMBLED SAGE
  
• 1 CUP MADERIA OR SHERRY
  
• 1 TO 1 1/2 CUPS CHICKEN BROTH
  
• SALT TO TASTE
  






Instructions



1. PREHEAT OVEN TO 325°.
   
2. IN A LARGE DEEP SKILLET OR DUTCH OVEN, COOK BUTTER, ONION, CARROT AND RED PEPPER OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL ONION IS SOFT.
   
3. REMOVE FROM HEAT, STIR IN REMAINING INGREDIENTS, ADDING JUST ENOUGH CHICKEN STOCK TO MOISTEN. BLENDING WELL.
   
4. PLACE IN BUTTERED 13 X 9" BAKING DISH OR LARGE CASSEROLE. COVER AND BAKE 45 TO 60 MINUTES OR UNTIL HEATED THROUGH, REMOVE COVER DURING LAST 15 MINUTES TO CRISP TOP.
   
5. OR SPOON STUFFING INTO CAVITIE OF A 12 TO 15 POUND TURKEY, ROAST ACCORDING DIRECTIONS.
   
6. MAKES 10 CUPS
   
7. NOTE: DRY SEASONED BREAD CRUMBS FOR STUFFING CAN BE SUBSTITUTED FOR UNSEASONED BREAD CUBES. PREPARE AS DIRECTED OMITTING ROSEMARY, THYME AND SAGE. CHICKEN BROTH CAN BE SUBSTITUTED FOR MADERIA OR SHERRY.
   
8. SUNSWEET