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Nutrition Facts
Serving Size 1 (111g) Recipe makes 4 servings
Calories 157
Calories from Fat 47		(30%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 183mg		7%
Potassium 255mg		7%
Total Carbohydrate 25.9g		8%
	Dietary Fiber 2.8g	11%
	Sugars 11.7g
Protein 3.5g		6%
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Fruited Stuffing for Poultry

Recipe #368413 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Oolala
Apr 28, 2009

From Cooking Up Something Special, Temple Beth Ahm's Sisterhood, 1986, submitted by Estelle Berger. Sounds good so it is here for safe keeping and finding! You can substitute dried, chopped apricots for either the pineapple or the orange.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon margarine
1 onion, small, chopped
1/2 cup celery, diced
1/2 cup dried breadcrumbs
1/2 cup pineapple, bits
1 pinch salt
1 pinch pepper
1 pinch sage
1 pinch marjoram
1/2 cup orange, pieces
1/4 cup raisins
2 tablespoons slivered almonds

Directions

1
Melt the margarine and add the vegetables; cook until tender.
2
Add remaining ingredients.
3
Do not store in the fowl overnight.
4
Can be baked in an oiled baking dish instead of the foil at 350 degrees F. until done (I'm guessing 30 minutes because it doesn't say).