Fruited Bread Stuffing

 

1

cup butter or margarine

2

large stalks celery (with leaves), chopped (1 1/2 cups)

3/4

cup finely chopped onion

9

cups soft bread cubes (about 15 slices bread)

1

cup diced orange sections or mandarin orange segments

1

cup chopped cooking apple

2

tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves

1

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1 1/2

teaspoons salt

1/2

teaspoon pepper

• 1 Heat oven to 325º. Grease bottom and side of 3-quart casserole or rectangular baking dish, 13x9x2 inches, with shortening.
• 2 Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
• 3 Toss celery mixture and remaining ingredients. Spoon into casserole.
• 4 Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until heated through.