Z\x cup butter

2½ cups chopped celery

1½ cups chopped red onion

1 cup chopped red pepper

2 teaspoons minced fresh garlic

1 29 ounce loaf sliced multigrain bread, toasted, cut into 1-inch squares (8 cups)

1 8-inch square pan corn bread, coarsely crumbled (3 cups)

1½ cups chopped red baking apple (such as McIntosh or Gala)

¾ cup dried cherries

¾ cup golden raisins

½ cup toasted slivered almonds

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh oregano

1½ tablespoons chopped fresh rosemary

2 teaspoons salt

½ teaspoon ground black pepper

2½ cups chicken broth

Preheat oven to 350 degrees. Melt butter in large skillet on medium-high heat. Add celery, onion, red pepper and garlic. Sauté 8 to 10 minutes, or until vegetables are tender-crisp.

Combine cooked vegetables, breads, apple, dried fruit, almonds, herbs, salt and pepper in large bowl. Pour chicken broth over the top and stir lightly until all ingredients are moist.

Place mixture in a greased 3-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and continue baking for another 15 to 20 minutes.

Makes: 12 servings (1 cup each).

Tips and Ideas:

• Substitute dried cranberries in place of the cherries for added tartness.

• Use this recipe to stuff a 14 to 18 pound Butterball Turkey. Prepare as directed, reducing amount of broth to just 2 cups. Stuff both breast and neck cavities of turkey with the mixture. Make sure stuffing reaches 165 degrees when cooked inside the turkey.