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Serves eight


6 cups French bread cubes

½ cup slivered almonds

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1 tablespoon olive oil

1 medium onion, peeled and finely chopped

2 medium cloves garlic, peeled and minced

2 large ribs celery, thinly sliced

8 scallions, thinly sliced

1½ cups chopped pitted dates

1 teaspoon ground cumin

1 teaspoon ground cinnamon

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

8 teaspoon cayenne pepper

¾ cup chicken broth

2 tablespoons butter or margarine, melted


1 (6-pound) turkey breast

2 tablespoons butter or margarine

1 tablespoon lemon juice

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon salt

8 teaspoon freshly ground black pepper

1. To prepare the stuffing: Toast the bread cubes in a preheated 350-degree oven about 15 minutes, until lightly golden. Remove from the oven and set aside. Toast the almonds in a dry skillet over medium heat for about five minutes, stirring occasionally. Watch carefully to prevent burning. Cool slightly; chop coarsely and set aside. Both the bread cubes and almonds can be prepared 24 hours in advance.

2. Rinse the turkey breast and pat it dry. Put the turkey breast on a rack in a roasting pan. Melt the butter in a small saucepan; stir in the lemon juice, cumin, cinnamon, salt and pepper. Brush some over the surface of the turkey and roast in a preheated 350-degree oven 25 minutes per pound. Baste occasionally with the seasoned butter.

3. To finish the stuffing: In a large heavy skillet heat the olive oil over medium heat. Add the onion, garlic and celery; sauté 10 minutes. Combine with the bread cubes, chopped almonds, the scallions, dates, cumin, cinnamon, salt, pepper and cayenne. Stir in the chicken broth and melted butter.

4. Transfer to a large casserole dish, cover and bake in a preheated 350-degree oven 30 minutes.

5. Carve the turkey and make gravy with the drippings if desired. Serve with the stuffing.

From The Seattle Times archives, 1990. The stuffing recipe is adapted from “The Shortcut Cook’’ by Jacques Pepin.

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