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