Orange-Herbed Bread Stuffing

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Prep. Time: 20 - 30 mins. Cook Time: If you stuff the chicken - 20 min. per pound until done Preheat oven: 350 degrees Makes 6 servings.

5 cups of stale bread cubes
1 small onion finely chopped
2 stalks of celery finely chopped
1/4 cup melted margarine
Enough chicken broth to lightly moisten the bread cubes-about 1 to 1 1/2 cups
1/2 cup Sorrell Ridge Marmalade
1 teaspoon ground sage
1/2 teaspoon ground thyme
Salt to taste
A few grinds of fresh pepper
1 cup of the nuts and/or dried fruits of your choice (optional)

A Note About Stuffing
Most people don't stuff the chicken any more. You can just put the stuffing in a casserole dish, cover and bake for about one hour in a 350 degree oven. If you want, you may add some of the pan drippings from the chicken afterwards, stir and heat a bit more. Of course this stuffing could also be used for other fowl.

1. In a large bowl put the bread cubes, all the spices and salt and pepper as well as the dried fruits and nuts if you are adding them.

2. In a skillet, melt the margarine and sauté the celery and onion until they soften but don't burn. In a sauce pan, heat one cup of chicken broth. When heated, add the margarine and onion/celery mixture to the broth. Now add the Sorrell Ridge Marmalade and stir until it is melted. Add the hot mixture to the bread cube mixture and blend all ingredients to moisten all cubes lightly. If needed, add more broth.

3. Now you are ready to either stuff the chicken or place in a casserole dish and bake. If you use the later method you may make this stuffing to go with other entree dishes and it will also be lower in fat.

Makes 6 servings or enough to stuff a 5 lb. chicken.