Breads : Wild Rice Stuffing with Dried Fruits and Almonds

• 1 (1-pound) loaf bread, cut into 1/2-inch cubes and toasted (about 10 cups)
  
• 1 1/2 cups cooked wild rice
  
• 1/3 cup dried currants
  
• 1/3 cup chopped dried apricots
  
• 1/3 cup dried cranberries
  
• 1/4 cup chopped fresh parsley
  
• 1 tablespoon chopped fresh sage
  
• 1 1/2 teaspoons fresh thyme
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground pepper
  
• 2/3 cup chopped almonds
  
• 1/4 cup unsalted butter
  
• 1 1/2 cups finely chopped onion
  
• 1 cup finely chopped celery
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 2 cups chicken broth
  

Place bread and rice in a large bowl; stir in fruit, herbs, salt, pepper, and almonds. Toss well and set aside.

Melt butter in a large skillet over medium heat; add onion and celery and cook until softened, about 10 minutes. Stir in TABASCO^® Green Sauce and add to bread mixture.

Add chicken broth, 1/4 cup at a time, until desired consistency is reached (when stuffing slightly holds together) and transfer to a buttered 3-quart casserole dish. Cover with foil and bake in a 400°F oven for 30 minutes. Remove foil and bake for 20 minutes more.

Makes about 10 cups, 10 to 12 servings.