A sweet, sage flavored bread stuffing with sautéed onion and celery, apples, pecans and raisins. Baked till steamy hot!!

Serves 6

Preheat oven to 350 degrees

1 stick margarine

1 med. onion, diced into 3/8 inch squares

1 c. diced celery, 1/4-3/8 inch cubes

¼ c. chopped pecans

1 lg. sweet red apple, peeled, cored and diced into 3/8 inch cubes

2 T. raisins, cooked in water till plump, then drained

½ t. dried rubbed sage

8 oz. pkg. Pepperidge Farm Stuffing Mix (crumbs not croutons)

1 to 1-1/2 c. water

1 T. sugar

salt and black pepper to taste

In large skillet, over medium heat, melt margarine.

Add onion and celery, and sauté till partially wilted.

Add pecans, apples and cooked raisins. Stir well then sprinkle with sage and stir again.

Now, add all stuffing mix at once. Stir quickly to coat evenly.

Beginning with 1 cup of water, drizzle over crumbs and stir to moisten thoroughly. If you need more water, add only a few drops at a time, being careful not to turn stuffing to mush, but also being sure to moisten each crumb.

Sprinkle with sugar; a little salt and pepper, then stir well. Adjust for salt.

Transfer to oven-proof dish. Cover with aluminum foil and set at room temperature till ready to bake.

Bake in preheated 350 degree oven for 30 minutes.

Notes: Adjust sage seasoning to your own tastes. It should be recognizable, but not over-powering.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."