Persimmon And Squaw Stuffing

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

12 ounces cubed (1/2 inch) and toasted squaw bread (about 9 1/2 cups)

6 ounces cubed (1/2 inch) and toasted whole wheat sourdough bread (about 5 1/2 cups)

3/4 cup (1 1/2 sticks) unsalted butter, divided

1 medium yellow onion, diced

3 celery stalks, diced

3 garlic cloves, minced

14 cremini mushrooms, cleaned and thinly sliced

3 (slightly under ripe) fuyu persimmons, peeled and diced

1/2 teaspoon light brown sugar

2 1/2 tablespoons minced thyme

1 tablespoon chives, thinly sliced

2 teaspoons minced rosemary

28 to 32 ounces (3 1/2 -4 cups) high quality vegetable (or chicken) stock, warmed

2/3 cup finely grated gruyere cheese, optional

salt and pepper to taste

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