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Post by braided-rug on Dec 13, 2006 10:39:31 GMT 10
Checkerboard Stuffing 1/4 cup Becel Margarine 50 mL 2 each: onions, garlic cloves and celery stalks, minced 2 2 tbsp Mrs. Dash Garlic & Herb Blend 30 mL 2 tbsp each: chopped fresh parsley, thyme and finely grated orange peel 30 mL 1/2 cup chopped dried apricots 125 mL 1/2 cup fresh orange juice 125 mL 1 1/4 cups vegetable stock 300 mL 1 carton BreakFree Liquid Eggs, well shaken 1 4 cups each: cubed Pumpernickel and Sourdough bread 1 L Preheat oven to 350°F (180°C). Melt 2 tbsp (30 mL) of the margarine in a skillet set over medium heat. Add the onion, garlic and celery and cook for 5 minutes, stirring occasionally, or until golden. Add the seasoning, parsley, thyme, orange peel and apricots. Cook for 2 minutes. Reserve. Toss bread cubes with skillet mixture. Transfer to a greased 8-cup (2 L) casserole. Whisk orange juice with stock and eggs. Pour the egg mixture over the bread. Melt remaining margarine and drizzle overtop. Bake for 40 to 45 minutes or until set and golden. Serve warm. From: www.homebasics.ca/viewrecipe.asp?recipeid=3203&search=1
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