SWEET RED PEPPER AND FENNEL STUFFING II

SWEET RED PEPPER AND FENNEL STUFFING II

Sauteed sweet red peppers, onion and celery in extra virgin olive oil, combined with dried stuffing mix with poultry seasoning and fennel seed!

Serves 8

Preheat oven to 375 degrees

4 T. margarine

4 T. extra virgin olive oil

½ c. diced celery

1 c. diced onion

1 fresh, sweet red pepper, diced into 3/8 inch squares

salt and black pepper

1 t. poultry seasoning

1 T. fennel seed, crushed to a powder; if using powdered, use less

2-1/2 c. boiling water

1 t. salt

16 oz. pkg. Pepperidge Farm Herb Seasoned Stuffing (crumbs not croutons)

In large skillet, over medium-low heat, melt margarine with olive oil.

Add celery, onion and red pepper. Salt and pepper, then saute till wilted.

Add poultry seasoning, fennel, boiling water and salt. Stir.

Add breadcrumbs all at once, then stir till thoroughly moistened.

Add sugar and stir and mash till evenly distributed.

Transfer to 1-1/2 quart oven-proof dish. Cover tightly with foil and bake in preheated 375 degree oven for 30-45 minutes. Remove from oven and serve.

Notes: If made ahead and refrigerated, bring to room temperature before baking.