Roselle Stuffing

Ingredients

2 cups fresh roselle calyces, seed pods removed and coarsely chopped

1 cup pecans, chopped

½ cup honey

½ cup olive oil

1 cup onion, finely chopped

1 cup celery, finely chopped

1 teaspoon salt

1 teaspoon thyme

1 teaspoon sage

1 teaspoon freshly ground black pepper

¾ cup stock

2 quarts soft bread crumbs

Instructions

1. Preheat oven to 350° F.

2. Combine roselle, pecans, and honey. Set aside.

3. Heat olive oil in a heavy skillet over medium heat. When oil is hot, add in onion and celery and sauté until the onions are translucent, about 5-10 minutes. Add in the salt and herbs, and then the stock. Bring to a simmer and then add in the bread crumbs and roselle-pecan-honey mixture.

4. Place in an oiled baking dish and bake covered for 30 minutes. Remove cover and continue baking for another 20-30 minutes, or until the top becomes browned and crusty. Serve hot.