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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

1. Preheat oven to 350°F. Lightly grease 2-quart casserole dish.
2. 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.