Moroccan Stuffing

• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped mushroom
• 1/3 cup blanched slivered almond
• 1/2 cup seedless golden raisin
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 (14 1/2 ounce) can chicken broth
• 1 (8 ounce) package herb-seasoned stuffing cubes

1. Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium-high heat; add the onion, mushrooms, almonds, raisins, salt and ginger. Saute for 6 to 8 minutes until the onion and mushrooms are tender.
2. Add the chicken broth and bring to a boil. Remove from the heat and add the stuffing cubes; mix well.
3. Place into a 1-quart baking dish that has been coated with nonstick vegetable spray; cover, and bake for 30 minutes until the center is firm.

olive oil, onion, mushroom, blanched slivered almond, seedless golden raisin, salt, ground ginger, chicken broth, cubes

Taken from www.food.com/recipe/moroccan-stuffing-503769 (may not work)