A HARVEST BANQUET

(Page 5 of 5)

October/November 1998
By LUCINDA HUTSON 
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Sauté the onions in butter, stirring, until nearly translucent; add the ginger, peppers, and celery, and sauté until softened. Combine with the fruit and soaking liquid, herbs, pecans, cornbread or stuffing mix, ground spices, 1 cup of broth, and salt, mixing gently. Stir in the optional melted butter and/or eggs; do not overmix.

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Transfer the mixture to a buttered 9-by-12-inch baking dish and drizzle with enough of the remaining broth to moisten evenly. Cover and bake for 30 minutes, then uncover and bake 5 minutes longer. (If you’re cooking this in the oven with the turkey, bake it for 40 minutes at 325°F.)

Lucinda Hutson is an herb gardener, chef, and author of The Herb Garden Cookbook, 2nd edition (Gulf, 1998). She lives in Austin, Texas.

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