Brighten traditional bread
stuffing with cherries.
Tart
and Tangy Stuffing
- 2 tablespoons butter or
margarine
3/4 cup chopped celery
1/2 cup chopped onion
1 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 (7-ounce) package dried herb-seasoned stuffing cubes
3/4 cup chicken broth
2 cups frozen unsweetened tart cherries*, thawed and drained
- Preheat oven to 350°F
(175°C). Lightly grease 2-quart casserole dish.
- Melt butter in a medium
saucepan over medium heat. Add celery and onion; cook 2 to 3
minutes, or until tender. Stir in thyme and poultry seasoning.
Combine celery mixture, stuffing cubes and broth in a large bowl.
Gently stir in cherries. Spoon into prepared dish. Bake, covered,
for 30 minutes or until mixture is heated through. (Or use to
stuff a 12-pound turkey.)
Makes 6 servings.
* 1 can (16 ounces) unsweetened
tart cherries, well drained, can be substituted for frozen tart
cherries.
Recipe and photograph provided
courtesy of Cherry Marketing Institute.
