Thanksgiving East India Bread & Celery Stuffing Dressing Recipe

3/4 cup butter

2 medium onion, chopped

4 stalks celery, chopped

1/4 cup golden raisins - plumped in hot liquid (water or brandy)

1/4 cup currants

1/4 cup coarsely chopped pitted prunes

1/4 cup chopped almonds

1/4 cup toasted coconut - in a

350 degree oven, for 7-16 minutes. Watch carefully.

1 Tbsp. Italian parsley, coarsely chopped

2 teaspoons poultry seasoning

2 eggs beaten S & P, to taste

2 tsp. paprika

1 tsp. cinnamon

2 tsp.garam marsala

1 cup chicken broth

2 Tbsp. half & half cream What's Next:

1. Let bread slices air dry for 5 to 12 hours (overnight), then cut into cubes.

2. Chop celery, parsley and anything else that needs cutting up.

3. In a large pan or Dutch oven, melt butter over medium heat. Cook onion and celery until translucent. Season with poultry seasoning, salt, and pepper, paprika, cinnamon and garam marsala. Stir in fruit.

4. Stir in bread cubes until evenly coated. Toss in almonds

5. Moisten with chicken broth, half & half and beaten eggs; Lastly throw in toasted coconut. Mix well.

4. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish covered with foil at

350 degrees F (175 degrees C) for 30 minutes. Then bake uncovered for an additional

15 minutes. Eat well & Thanksgiving often! Tweet