Dried Fruit Stuffing

• 1-1/2 lbs. day-old whole wheat bread, sliced, ends discarded - Bread display
• 1 cup dried tart cherries - Bulk Snack Aisle
• 1 cup golden raisins - Bulk Snack Aisle
• 1/2 cup dried currants - Bulk Snack Aisle
• 1/2 cup pitted prunes, coarsely chopped - Bulk Snack Aisle
• 2 tbsp. unsalted butter - Aisle 1
• 2 medium onions, cooked, chopped - Produce
• 1-1/2 tsp. dried thyme, or 1-1/2 tbsp. fresh, chopped - Herbs & Spices or Produce
• 2 eggs, beaten to blend - Aisle 1
• 2-3/4 cups chicken stock - Aisle 2
• nonstick cooking spray
• aluminum foil

Preheat oven to 250 degrees fahrenheit. Arrange bread slices on oven rack and bake about 15 minutes until very dry. Transfer to a large bowl and coarsely crumble. Add next 4 ingredients and toss. Melt butter in a heavy nonstick skillet over medium high heat. Saute onions about 10 minutes, or until tender. Add to bread mixture. Stir in thyme and salt and pepper to taste. To bake all stuffing in a pan preheat oven to 350 degrees fahrenheit. Spray a 9x13-inch baking dish with cooking spray. Stir stock into stuffing. Transfer to prepared dish. Cover with aluminum foil and bake for about 30 minutes or until stuffing is heated through. Uncover stuffing and bake another 20 minutes or until top is golden brown.