Festive Poultry Stuffing

1/2 cup Chukar® Dried Tart Cherries 2 quarts dry bread, cut into 3/4 inch cubes 1 cup toasted slivered almonds 1/2 stick butter or margarine 2 large onions, chopped 3 cups celery with leaves, chopped 1/2 cup flat leaf parsley, chopped 2 tablespoons dried tarragon 2 teaspoons dried marjoram 1 teaspoon ground sage 1 teaspoon salt and pepper to taste 1 cup chicken broth

from Chukar Cherries - www.chukar.com

Festive Poultry Stuffing (continued)

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.

from Chukar Cherries - www.chukar.com