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Festive Poultry Stuffing
Ingredients:
1/2 cup Chukar® Dried Tart Cherries2 quarts dry bread, cut into 3/4 inch cubes1 cup toasted slivered almonds1/2 stick butter or margarine2 large onions, chopped3 cups celery with leaves, chopped1/2 cup flat leaf parsley, chopped2 tablespoons dried tarragon2 teaspoons dried marjoram1 teaspoon ground sage1 teaspoon salt and pepper to taste1 cup chicken broth
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Directions:
Soak dried cherries in apple juice, cranberry juice, or water at least 10 minutes. Drain well. In large baking pan or bowl, mix bread cubes, almonds and drained cherries. In a skillet, saute onion and celery in butter or margarine until soft. Add this to the bread mixture along with the herbs and seasonings. Stir in chicken broth, tossing stuffing lightly. Use with roast turkey, duck, pheasant, goose or game hens. Yields 8 to 10 servings.
Add a special touch to your poultry stuffing.
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