Orange Ginger & Coconut Stuffing

1/2 Small Fennel, Diced
1/2 Small Onion, Diced
1/2 Cup Celery, Diced
1 Cup Dried Mixed Tropical Fruit, Diced
1 Can Grapefruit Juice, 6 Fl. Ounces
2 Cups Chicken Broth
1/4 Cup Coconut Flakes
1 lb. Dried Plain Bread Stuffing
1 1/4 Cups Chef Pascal Orange, Ginger & Coconut Sauce
1 Tablespoon Olive Oil
Salt and Pepper to Taste

Preheat oven to 350 degrees. In a medium saucepan add olive oil and sauté diced fennel, onion and celery for about 6 minutes. Add grapefruit juice, chicken broth and diced mixed dried fruit. Heat sauce until it starts to bubble. In a mixing bowl add bread stuffing, Chef Pascal Orange, Ginger & Coconut Sauce and coconut flakes. Then add the liquid mixture and combine. Salt and pepper to taste. Add more broth if the mixture is dry. Place in a baking pan and cover with foil. Bake 40 minutes.