In the tradition of using fruit in stuffing and holiday sauces, here's a combination of the two. A mix of fresh berries balances the salty and spicy flavors of this colorful stuffing. Red berries give a red and green look to the dish!

• 1/4 cup unsalted butter
• 1 medium yellow onion, diced
• 1 lb. fresh white breadcrumbs, or bread cubes
• 2 cups Driscoll's fresh berries- any combination of raspberries, blackberries, blueberries, or halved strawberries with stems removed
• 1-1/4 cups chicken stock
• 1/2 cup finely chopped crystallized ginger
• 1/3 cup fresh parsley
• 1/4 cup fresh lemon juice
• 2 jalapeño or serrano peppers
• 1 tsp. salt

Preheat the oven to 350°F. Spray or butter a 12x8 inch casserole dish. Melt the butter in a medium skillet over medium heat. Add the onions and sauté them until they are translucent, about 4 minutes. In a large bowl, mix the butter and onions with the bread and remaining ingredients. Fold everything together to distribute the ingredients evenly. Taste the stuffing and adjust the spice and seasonings to your taste. Pour the mixture into the prepared pan and pat it down evenly. Bake until browned and slightly puffy, 50 to 60 minutes.

Shortcuts: pre-diced onions, pre-cubed bread (fresh, not croutons); or use a standard stuffing mix and add berries, ginger, and chiles.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 360, fat 9.3g, 23% calories from fat, cholesterol 16mg, protein 9.0g, carbohydrates 61.1g, fiber 2.9g, sugar 5.9g, sodium 698mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.2, Bread: 2.8, Lean meat: 0.1, Fat: 1.2, Sugar: 0.9, Very lean meat protein: 0.0

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