Pumpernickel Fruit Stuffing

• 3 tablespoons butter
• 1 cup minced onion
• 1 apple, peeled, cored and chopped
• 1 pear, peeled, cored and chopped
• 1 persimmon, peeled and chopped
• 1 cup raisins
• 23 cup finely chopped walnuts
• 1 tablespoon freshly grated orange peel
• 1 teaspoon ground coriander
• 3 cups dried crumbled pumpernickel bread
• 1/2 cup orange juice (approximately)
• Salt and freshly ground pepper

1. Melt butter in a large skillet.
2. Add onion and apple and saute over medium high heat until they are just beginning to brown.
3. Stir in the pear and persimmon.
4. Add the raisins, walnuts, orange peel and coriander.
5. Add the bread and moisten with orange juice.
6. Continue cooking until the mixture begins to dry out.
7. Season lightly with salt and pepper.

butter, onion, apple, pear, persimmon, raisins, walnuts, ground coriander, bread, orange juice, salt

Taken from cooking.nytimes.com/recipes/361 (may not work)