Chukar Cherries

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Northwest Chukar Cherries Holiday Stuffing


Ingredients:
  • 4 ounces unsalted butter
  • 4 generous cups bread cubes, preferably French or Italian, crusts removed
  • 1 medium onion, diced
  • 1/2 cup fennel, shaved thin and sliced
  • 1 large Honey Crisp apple, peeled, cored and diced
  • 2 medium winter pears (Bosc or D'Anjou), peeled, cored and diced
  • 8 ounces Chukar® Berry and Pistachio energy mix
  • 1/2 cup sweet Marsala wine
  • 2 tablespoons fresh sage, chopped finely
  • 3/4 teaspoon celery salt
  • 1 teaspoon thyme, fresh or dried
  • 1/3 cup chicken or turkey stock
  • 2 eggs, beaten
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Chukar Cherries partners with Savor Seattle Tour Company to introduce thousands of market visitors to Chukar Cherries products every year. Winding their way through the market, participants eventually end up at our doors, sampling our condiments, chocolates, and wholesome energy mixes. This recipe, featuring Chukar's Berry and Pistachio Energy mix, was developed by Savor Seattle's tour guide, Stephanie Jolly, and utilizes the warming flavors of winter pears, fennel, and Marsala wine. Savory, indeed!
Directions:
 1. Preheat oven to 350F. Line a baking sheet with bread cubes and toast lightly for 10 minutes, rotating halfway through.

2. In large sautè pan, melt the butter on medium heat. Add onions and fennel and sautè until softened, about 8 minutes. Add diced apples, pears and Chukar® Berry and Pistachio blend, stirring to combine. Pour in the Marsala wine, then cover and reduce heat to medium low. Simmer for 20 minutes, or until the apples begin to soften and cherries are plump.

3. Remove fruit mixture from heat. Combine toasted bread crumbs and fruit mixture in a large bowl and toss in herbs and salt. Add chicken stock and beaten eggs, stirring until well coated.

4. Transfer stuffing into a 9" x 9" baking dish. Cover and bake for 30 minutes. If preparing the day before, remove at this point and let cool. Re-cover and then store in the fridge. To finish bake an additional 30 minutes uncovered to brown the top.
© 2008 Savor Seattle Food Tours

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