Roberta Deen's All American North by Northwest Stuffing

Courtesy of Chef Roberta Deen, Capers Catering

• 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Cornbread Stuffin'
• 1 cup celery, minced and sautéed
• 1 cup onions, minced and sautéed
• 1 cup melted butter, margarine or oil
• 2 cups golden raisins
• 1 cup dried cranberries
• 1 cup whole corn, cooked (or cooked wild rice)
• 3/4 cup hazelnuts or chestnuts, toasted and coarsely chopped
• 1-1/2 cups broth

Place dressing mix in a large bowl. Sauté onions and celery, and add to dressing. Toss lightly. Add raisins, cranberries, corn (or wild rice) and nuts to the mixture. Pour broth over the mixture and blend lightly. Roast in turkey or bake in a covered oven-proof casserole dish at 350 F for 30 minutes. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 10-12 servings.

Note: This dressing is also excellent for stuffing in a baked butternut, banana or acorn squash.

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