Instructions: Preheat oven to 350 degrees. Coat a 1 quart baking dish with nonstick cooking spray.

Heat oil in a large skillet over medium-high heat. Add onion, mushrooms, almonds, raisins, salt, and ginger and saute for 6 to 8 minutes, or until the onion and mushrooms are tender. Add chicken broth and bring to a boil.

Remove from heat and add stuffing cubes; mix well. Place in the baking dish; cover and bake for 30 minutes, or until center is firm and heated through.

This recipe yields 6 servings.

Comments: I like to saute the almonds with the other ingredients to give them a nice toasty flavor.

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