Irritable Bowel Syndrome Message Boards | Old-Fashioned Bread Stuffing with Dried Apricots and Currants

Old-Fashioned Bread Stuffing with Dried Apricots and Currants

This is a terrific stuffing for a Thanksgiving turkey, a roasted chicken, or Cornish game hens. I also serve it with Candied Sweet Potatoes (page TK) and steamed fresh green beans for a very satisfying vegetarian meal.

Makes 6 Servings

2 tablespoons olive oil
2 large shallots, minced
1 medium onion, minced
2 garlic cloves, minced
1/2 teaspoon sage
1/8 teaspoon cloves
1/8 teaspoon crushed rosemary
1/4 teaspoon marjoram
1/4 teaspoon savory
1/4 garlic salt
1/3 cup currants, chopped
1/4 cup celery, finely chopped
1/2 cup dried apricots, finely chopped
1/2 cup white wine
4 whole sourdough English muffins, toasted, cooled, torn into small bite size pieces*
vegetable broth, if needed

Preheat oven to 325F. In large heavy nonstick skillet heat the oil over medium heat, add shallots, onion, and garlic. Cook, stirring, until vegetables are golden. Stir in spices, currants, celery, and apricots. Cook, stirring, for 1 minute. Add wine and simmer until most but not all of the liquid evaporates. Remove from heat and stir in bread pieces and salt and pepper to taste. If stuffing looks too dry drizzle with a few tablespoons of vegetable broth.

Place stuffing in a non-stick 9x5" loaf pan, cover with foil, and bake for one hour.

*English muffins give the perfect texture to this stuffing.

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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