Fruited Stuffing for Poultry

From Cooking Up Something Special, Temple Beth Ahm's Sisterhood, 1986, submitted by Estelle Berger. Sounds good so it is here for safe keeping and finding! You can substitute dried, chopped apricots for either the pineapple or the orange.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon margarine
• 1  onion, small, chopped
• 1⁄2 cup celery, diced
• 1⁄2 cup  dried breadcrumbs
• 1⁄2 cup pineapple, bits
• 1  pinch salt
• 1  pinch pepper
• 1  pinch sage
• 1  pinch marjoram
• 1⁄2 cup orange, pieces
• 1⁄4 cup raisins
• 2  tablespoons  slivered almonds

Directions

1. Melt the margarine and add the vegetables; cook until tender.
2. Add remaining ingredients.
3. Do not store in the fowl overnight.
4. Can be baked in an oiled baking dish instead of the foil at 350 degrees F. until done (I'm guessing 30 minutes because it doesn't say).