Gooseberry Stuffing

Recipe by Sweet Basil Cafe

Serves 10

Gooseberry Stuffing

1 tsp olive oil

1/4 cup peeled and diced carrots

2 Tbs plus 2 tsp peeled and diced parsnips (for taste)

1/4 cup diced white, red or green onion (or chives from the garden)

1/4 cup diced fresh tomato

1/8 cup diced macadamia nuts

1/2 Tbs dried (or 1 Tbs fresh) of each: rubbed sage, cumin, ground basil

1 cup spinach (large chop before wilting)

4 cups large chop bread (Preferably Sweet Basil bread, but any will do. Remember: The heartier the bread, the stronger the flavor and you will need a splash more stock.)

1 1/4 cups chicken stock, vegetable stock or juice

1 tsp Chardonnay

Salt and pepper

3/4 cup fresh gooseberries (or 1 cup gooseberry compote)

Preheat oven to 325 degrees. In medium pot, heat oil and add carrots, parsnips, onion, tomato and nuts. Sauté until lightly soft (nuts will brown lightly). Add seasoning (sage, cumin and basil) to mix while sautéing. Remove pot from heat. Add spinach and bread to pot. Mix until all is coated. Add stock, wine and salt and pepper, and toss until all is coated, not soaked. (If it is too wet, add more bread. If it is too dry, add more liquid.) Toss in gooseberries and lightly mix. Place all ingredients in a pan and bake at 325 degrees for 15-20 minutes.