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Recipe of the Month Stuffings and Dressings - Holiday Stuffing

  • 3/4 cup dried red tart cherries
  • 1 cup Madeira, sherry, or port wine
  • 14 slices day-old homemade-style white bread, toasted and torn into small pieces (about 8 cups)
  • 11/2 cups toasted pecans
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup chopped shallots
  • 1/2 cup butter
  • 3 crisp apples, coarsely chopped
  • 1/2 cup golden raisins
  • 2 teaspoons dried tarragon
  • 1/2 cup chopped flat-leaf parsley
  • 2 teaspoons dried thyme
  • 10-12 dried sage leaves (or 1 teaspoon ground sage)
  • Salt and pepper, to taste

Place dried cherries in a bowl with the wine. Soak for several hours or overnight.
Combine bread pieces and pecans in a bowl. Drain cherries, reserving wine; add cherries to bread and pecans.
In a saucepan, sauté onions, celery, and shallots in butter until softened. Add to bread mixture. Add remaining ingredients and reserved wine. Toss well. Makes enough to stuff into an 18-pound turkey or it can be baked separately in a casserole dish at 350° for 45 minutes.
Submitted By: Doris Smithson Temple
Washington Farmers Co-op
Number of Servings: 0
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