Tart Cherry & Pine Nut Stuffing

Name: Tart Cherry & Pine Nut Stuffing
Prep time: 30 min
Yield: Serves 8
Ingredients: Two 14.5 ounce sourdough loaves, cut into 1-inch chunks; 8 tablespoons oil; 1 1/2 cups grated Parmesan cheese; 1/4 cup butter; 2 large red onions, chopped; 3 1/2 cups celery, chopped; 2 1/2 cups red peppers, chopped; 7 garlic cloves, minced; 1 cup [[Chukar® Tart Cherries]]; 3/4 cup pine nuts; 4 teaspoons oregano; 4 teaspoons rosemary; 1/2-3/4 cup fresh basil, torn or 3 tablespoons dried basil; 4 eggs; Chicken broth

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30 minutes

Serves 8

Ingredients

Two 14.5 ounce sourdough loaves, cut into 1-inch chunks
8 tablespoons oil
1 1/2 cups grated Parmesan cheese
1/4 cup butter
2 large red onions, chopped
3 1/2 cups celery, chopped
2 1/2 cups red peppers, chopped
7 garlic cloves, minced
1 cup Chukar® Tart Cherries
3/4 cup pine nuts
4 teaspoons oregano
4 teaspoons rosemary
1/2-3/4 cup fresh basil, torn or 3 tablespoons dried basil
4 eggs
Chicken broth

Directions

Preheat oven to 400°F.
Coat two large baking sheets with vegetable oil spray.
Toss chunks of bread with 6 tablespoons of oil and mix with 1 cup of Parmesan cheese.
Spread over baking sheets and toast in preheated oven for 11 minutes. Cool.
Melt 1/4 cup butter with 2 tablespoons oil in skillet.
Stir in chopped onion, celery, peppers, and garlic. Sauté until tender.
Add Chukar® Tart Cherries and pine nuts and stir for 2 minutes over heat.
Mix together sautéed vegetables, spices, basil, toasted bread, and remaining Parmesan. Season with salt and pepper.
Stir in beaten eggs.
Add up to 1 1/4 cups of chicken broth if cooking separate from turkey.
Cover loosely with foil and bake at 350°F for 40 minutes. Uncover and bake 20 additional minutes.
Alternately, you can cook the stuffing for about 4 hours on low in a slow cooker.