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Rosemary Raisin Bread Stuffing
      11/18/03 04:36 PM

Reged: 12/09/02
Posts: 7798
Loc: Seattle, WA

This will be in the Thanksgiving IBS Newsletter, but for folks not on the list I'm posting it here as well.

Rosemary Raisin Bread Stuffing

This is a wonderfully old-fashioned stuffing with a hint of spice and a light sweet note from the raisins. The savory herbs give a tantalizing fragrance and flavor! Stuffing is a great soluble fiber basis to your meal, and this is important as soluble fiber is what will keep your digestion stable. So dig in!

Makes 8-10 servings.

2 cups onion, finely chopped
2 tablespoons canola oil
1 cup finely chopped fresh cranberries
2 tablespoons packed brown sugar
2 teaspoons dried rosemary, crushed
1/2 teaspoon dried sage
7 cups raisin bread, cut into 1/2" cubes and toasted (about 12 slices)
1/2 cup fresh orange juice
1/2 cup vegetable or fat-free chicken broth

Preheat oven to 325F. In a large non-stick skillet cook the onion in the oil over medium heat until softened. Add cranberries, brown sugar, rosemary, sage, and salt and pepper to taste. Cook, stirring, for 5 minutes. Transfer mixture to a large bowl, add toasted bread cubes and orange juice, and stir gently but thoroughly until well combined. Spoon stuffing into a 3-quart casserole dish, drizzle with the broth, and bake, covered, for 30 minutes. Uncover and bake 30 minutes more.

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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* Rosemary Raisin Bread Stuffing
11/18/03 04:36 PM

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