Cherry Pecan Stuffing
- Prep Time : 15 minutes
- Cook Time : 50 minutes
Ingredients
- Crusty White Bread - 10 cups, cut in about 3/4 inch cubes
- Unsalted Butter - 4 tablespoons
- Onion - 1, diced
- Celery Stalks - 2 large, diced
- Garlic - 4 cloves, roughly chopped
- Dried Cherries - 1 1/4 cup
- Toasted Pecans - 1 1/2 cup roughly chopped
- Dried Sage - 2 tsp
- Fennel Seed - 1 tsp
- Coarse Salt and Ground Pepper to Taste
- Dried Parsley Leaves - 1 TBS
- Eggs - 5 large, lightly beaten
- Chicken Broth - 4 - 5 cups
Instructions
- Preheat oven to 400 degrees. Toast bread pieces until dry and pale golden brown, 10 to 12 minutes. Let cool.
- In a large skillet, melt butter, add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 5-7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute. Pour mixture into a large bowl and season with salt and pepper.
- Add parsley, eggs, and bread; stir to combine. Add broth slowly, stirring until absorbed after each addition. Season generously with salt and pepper and pour into greased dish. Bake at 350 for 25-30 minutes until deep golden brown on top.
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