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RASPBERRY PECAN STUFFING & RASPBERRY SAUCE

Type of Recipe: Sauces, Vinegars, and Dips

Difficulty: Medium

List of Ingredients:
4 slices bread, cubed
1 bunch green onions, chopped
1 egg, beaten
2 Tbsp. raspberry vinegar
1 cup fresh or frozen raspberries
1/2 cup pecans, toasted adn chopped

For sauce:
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 cup each of raspberry vinegar, chicken stock and sour cream
1 cup fresh or frozen raspberries

Directions:
Mix all stuffing ingredients together. Fill cavity of bird and roast.

For sauce:
Heat oil in large frying pan, add onion,cook until golden. Add vinegar, cook until vinegar becomes syrupy. Reduce heat and whisk in stock and sour cream. Add raspberries adn heat 1 minute. Pour over each serving.

Source:
Use this for stuffing any kind of poultry. From Naturally Good Berries, a publication of the Ontario Berry Growers Association

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