Cranberry Stuffing with Dried Fruit - Serves 8

ingredients

1 1/2 cups chicken or vegetable stock
8 tablespoons butter
3/4 cups Stonewall Kitchen New England Cranberry Relish or Apple Cranberry Chutney
1 pound toasted bread cubes
1 cup celery, diced and sauteed
1 cup onion, diced and sauteed
1 cup dried fruit (a combination of cherries, diced apricots, chopped dates, apples, raisins)
1/2 cup toasted chopped pecans or walnuts (optional)
1/4 cup fresh parsley, minced
1/8 teaspoon dry sage or 1/4 teaspoon fresh sage
Salt and pepper to taste

Warm chicken/vegetable stock and butter in a saucepan
Add relish or chutney and stir until melted
Toss all other ingredients together in a large bowl
Gradually add liquid and stir until stuffing is lightly moist but not packed together
Turn mix into a shallow buttered baking dish and bake at 350 degrees until top is crispy and heated through and serve as a side dish or use to stuff boneless pork roast, chicken, turkey, or butterflied pork chops.