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| 1 | onion chopped |
| 1/2 Tasse | celery chopped |
| 3 Esslöffel | brown sugar |
| 1/2 Teelöffel | Pumpkin pie spice or ground cinnamon |
| 1/2 Teelöffel | poultry seasoning |
| 1/2 Tasse | margarine or butter |
| 1 Packung | (6-oz) toasted; unseasoned sourdough croutons or 7 cups toasted sourdough bread cubes |
| 1 1/4 Tasse | chicken broth |
| 1/2 Tasse | Coarsely chopped almonds; toasted |
| 3 | Kiwifruit; peeled and coarsely chopped |
| 1 Esslöffel | Melted margarine or butter; optional |
| | Additional pumpkin pie spice; optional |
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In a large skillet, saute onion and celery with sugar and spices in the 1/2 cup margarine until vegetables are just soft. In large bowl, combine croutons or toasted bread cubes, sauteed vegetable mixture, chicken broth and almonds, and toss well. Gently mix in kiwifruit, then spoon mixture into well-buttered 2-quart casserole or souffle dish. Sprinkle top with 1 Tb melted margarine or butter and additional pumpkin pie spice, if desired. Bake in 350F oven for 35 to 40 minutes, or until heated through.
To stuff poultry: Prepare stuffing-dressing mixture as above, using only 1 cup chicken broth. Following package directions for timing and temperature.
*Sufficient to stuff six rock cornish hens, one 8-10 pound goose or one 10-12 pound turkey.
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