1 cup dried fruit (a combination of cherries, diced apricots, chopped dates, apples, raisins)
1/2 cup toasted pecans or walnuts, chopped (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 F 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.