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Stuffing of Jerusalem Artichokes, Currants, and Grapes

Yankee Plus Dec 2015


Stuffing of Jerusalem Artichokes, Currants, and Grapes
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  • 1 medium sweet onion, chopped
  • 1 cup chopped celery
  • 8 tablespoons (1 stick) butter
  • 1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch cubes
  • 1/2 cup dried currants
  • 2 teaspoons Bell’s seasoning
  • 1 14-ounce package prepared herbed stuffing cubes (we used Pepperidge Farm brand)
  • 2-1/2 cups chicken broth
  • 1/2 cup halved red seedless grapes
  • 1/3 cup chopped parsley
  • 1 teaspoon ground black pepper


In a large nonstick skillet (do not use iron, which discolors the Jerusalem artichokes), saut

Additional Notes:

1 hour if baked in casserole dish; 3 to 4 hours if baked in turkey
Updated Tuesday, October 21st, 2003

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