(NAPSA)—In the top-10 list of comfort foods, stuffing is surely high on the list and the favorite part of the meal for many. Some insist on calling it “stuffing” while others prefer “dressing.” Purists make a distinction between a stuffing, usually cooked inside meat, and dressing, baked sepa- rately in a casserole. Whatit’s called at your dinner table may depend on regional differences or simply family traditions. Onion, celery and bread are the classic components of stuffing, while dried fruits appear in many a dressing. According to the experts at Sun-Maid Growersof California, natural dried fruits such as raisins, apricots and apples perform best in dressings as they take up someof the liquids, blending well with other ingredients. For stuffing and dressing ideas, visit www.sunmaid.com. Easy Everyday Dressing % cup chopped onion 4 cup sliced celery “4 cup butter or margarine 1% cups (14.5-ounce can) chicken broth 4 cup Sun-Maid Natural Raisins 1 package (8 ounces) herbed stuffing mix % cup coarsely chopped pecans, toasted Cook onion and celery in but- ter over medium heat until softened, 2 to 3 minutes, stirring Delicious dried fruits such as raisins, apricots and apples blend well with other stuffing ingredients. desired, refrigerate until ready to bake.) Bake 30 minutes at 350F. Uncoverand bake 5 minutes longer for a crisp top. Waldorf Stuffing 1 cup chopped onion 1 cup sliced celery “4 cup butter or margarine 1 cup tart apple, cored and chopped 1 cup chopped walnuts or pecans 1 cup Sun-Maid Natural Raisins 8- to 10-ounce package herb- flavored stuffing mix, prepared Prepare stuffing mix according to package directions. In a saucepan, saut onion and celery in butter. Stir in apple, nuts and raisins. Toss occasionally. Add broth and mixture with prepared stuff- minutes.Stir in stuffing mix and Cornish hensas desired. Casserole dressing: Spoon raisins. Bring to a boil, reduce heat and simmer uncovered 3 pecans. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving. Makes6 to 8 servings. Casserole dressing: Spoon mixture into a buttered casserole dish. Cover with foil. (If ing. Stuff turkey, chicken or into greased 1%-quart baking dish. For a moist stuffing, cover during baking. For a drier stuffing, bake uncov- ered. Bakeat 350F for 30 minutes or until heated through. Makes6 servings.
