Ingredients
1 c. butter
1 large onion, chopped
2 cloves garlic, pressed
2 stalks celery, chopped fine
2 Tbs. fresh parsley, chopped
1/2 tsp. white pepper
1 tsp. each thyme and marjoram
½ tsp. rosemary
2 tsp. sage
3/4 c. pecans, chopped
1 large orange, peeled, membrane removed, and chopped
1 large granny smith apple, peeled and chopped
1 c. red seedless grapes cut in half
1/2 c. each dried apricots, cherries and figs, chopped
1/2 c. good red wine
12 c. cubed bread (I’ve used a mixture of white, wheat, and corn breads)
1 1/2 c. chicken stock into which 2 cubes Knorr bouillon have been dissolved (about)
2 ½ c. black forest ham, chopped or sausage (cooked)
Preparation
Melt the butter in a large pan. Add the onions, garlic, celery, parsley, and sauté until the onions are transparent. Remove from the heat and add in the rest of the ingredients except the bread and broth. Mix. Add the bread cubes and toss gently. If the dressing is dry, add in the bouillon broth until the mixture is moist but not soggy. Stuff loosely in a bird, and put the rest of the dressing in a baker. Put the baker in the oven for the last half hour or so that the bird is in.
