Every year I make at least two stuffings for Thanksgiving dinner. For old time’s sake one is usually my Mom's (Nana’s) barley-shape noodle "filling" or a sorghum-based version of that.
I just put one of those Nana ones in the freezer.
Once I made a fabulous Bread Stuffing with Figs and Hazelnuts. This year I want dinner to be completely nut-free though, so, maybe I’ll redo that one some other time.
I have prepared gluten-free stuffings for certain guests and once made one based on spelt bread.
A while ago a friend of mine gave me a jar of sour cherries, so I used some recently in an experiment to see if they would be tasty in a stuffing for a turkey dinner.
They were!
This recipe is versatile though. If you don’t want to buy a bottle of sour cherries, you can use grapes or fresh or dried cranberries.
Bread Stuffing with Sour Cherries
3 tablespoons vegetable oil
1 medium onion, chopped
2 stalks celery, chopped
2 medium apples, peeled, cored and chopped
6 cups 1/2-inch diced bread
1 cup sour cherries
2 teaspoons grated orange peel
1 teaspoon dried rosemary (1 tablespoon fresh, chopped rosemary)
1 teaspoon dried thyme (1-1/2 teaspoons chopped, fresh thyme)
1 cup chicken or vegetable stock
salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees. Heat the vegetable oil in a sauté pan over medium heat. Add the onion, celery and apples and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the bread cubes, cherries, orange peel, rosemary and thyme. Toss ingredients to distribute them evenly. Pour in the stock and sprinkle with salt and pepper. Toss the ingredients to moisten the bread. Spoon the stuffing into a casserole, cover the casserole and bake for 30 minutes. Remove the cover and bake for another 12-15 minutes.
Makes about 8 cups