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Persimmon & Squaw Bread Stuffing

yield: 9 total time: 75 minutes
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Ingredients

  • 12 ounces bread cubed, 1/2 inch and toasted squaw, about 9 1/2 cups
  • 6 ounces whole wheat sourdough bread cubed, 1/2 inch and toasted, about 5 1/2 cups
  • 3/4 cup unsalted butter divided
  • 1 yellow onion medium, diced
  • 3 celery stalks diced
  • 3 garlic cloves minced
  • 14 cremini mushrooms cleaned and thinly sliced
  • 3 Fuyu persimmons slightly under ripe, peeled and diced
  • 1/2 teaspoon light brown sugar
  • 2 1/2 tablespoons thyme minced
  • 1 tablespoon chives thinly sliced
  • 2 teaspoons rosemary minced
  • 32 ounces vegetable high quality, or chicken stock, warmed
  • 2/3 cup grated Gruyere cheese finely, optional
  • salt
  • pepper

Nutrition

  • Calories : 420 calories
  • Carbohydrate : 50 grams
  • Cholesterol : 50 milligrams
  • Fat : 21 grams
  • Fiber : 6 grams
  • Protein : 12 grams
  • SaturatedFat : 12 grams
  • Sodium : 550 milligrams
  • Sugar : 4 grams
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