1/4 pound dried pitted prunes
1/4 pound dried apricots
1 cup water
2 stalks celery
1/2 small onion
2 tablespoons margarine
1/2 cup chopped pecans
3 cups croutons
Food Processor Directions: Insert steel blade in food processor. Place prunes
and apricots in container and process until fruit is coarsely chopped. Place
chopped fruit in a saucepan, add water, and simmer 5 minutes. Drain and
reserve the liquid. Set fruit aside to cool. Cut celery into chunks and
place in container. Peel the onion, cut into chunks, and add to container.
process the celery and onion until finely chopped. In a frying pan melt
the margarine and saute the onion and celery until tender. Transfer to a
large mixing bowl. Add cooked fruit, pecans and croutons, and combine well.
If stuffing is to be cooked inside meat or poultry, add 1/3 cup of the reserved
liquid to moisten stuffing. If stuffing is to be cooked separately, add
up to 1 cup liquid. Stuff mixture lightly into poultry cavity or into lamb
breast. Secure the closing and roast as directed in meat or poultry recipe.
Stuffing may be cooked separately in a greased 1 1/2 quart casserole at
350°F for 1 hour.
Yields 5 cups.