Seasonal Berry Stuffing

Choose one or two different Driscoll's berries for this surprise combination of sweet

, savory and heat, delicious for a side dish with poultry or pork.

Prep Time: 15 minutes | Cook Time: 50-60 minutes | Makes: 10 servings

Ingredients

1/4 cup butter

2 cups diced yellow onion

11 to 12 cups cubed or shredded white bread (about 1 pound)

2 pkg. (6 oz) Driscolls Blackberries, Raspberries or Blueberries

1/2 cup finely chopped crystallized ginger

1/3 cup chopped fresh parsley

1 or 2 jalapeo or serrano chiles, finely chopped

1 1/4 cup chicken broth

1/4 fresh squeezed lemon juice

Instructions

Preheat oven to 350F

Coat a 13 x 9-inch casserole dish with cooking spray

Melt butter in a skillet over medium heat. Add onions and cook stirring occasionally until softened, about 4 minutes

Combine cooked onion, bread, berries, ginger, parsley and chilies in a large bowl

Stir chicken broth and lemon juice together. Drizzle over stuffing and stir lightly to evenly moisten. Season with salt if desired

Transfer to prepared pan and pat lightly to an even layer. Bake uncovered until bread is golden brown and crisp, 50 to 60 minutes

Variation: May substitute dry cubed stuffing mix for bread

by: Sean Paul

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