Cherry-Pecan Stuffing
- 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
- 3 tablespoons unsalted butter, plus more for baking dish
- 1 medium yellow onion, diced medium
- 2 large celery stalks, diced medium
- 4 garlic cloves, roughly chopped
- 1 cup packed dried tart cherries
- 1 cup roughly chopped toasted pecans
- 2 tablespoons chopped fresh sage leaves
- 1 tablespoon crushed fennel seed
- Coarse salt and ground pepper
- 1/2 cup roughly chopped fresh parsley leaves
- 3 large eggs, lightly beaten
- 3 cups low-sodium chicken broth
- Produce
- Celery stalks, large medium (2)
- Cherries, packed dried tart (1 cup)
- Parsley, fresh leaves (1/2 cup)
- Pecans, toasted (1 cup)
- Sage, fresh leaves (2 tablespoons)
- Yellow onion, medium medium (1)
- Canned Goods
- Chicken broth, low-sodium (3 cups)
- Cooking & Baking
- Fennel seed (1 tablespoon)
- Garlic cloves (4)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- 1 loaf crusty white bread, crusty (3 cut into 4-inch pieces)
- Dairy
- Butter, unsalted (3 tablespoons)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on marthastewart.com
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Published November 9, 2011 (1 year ago).
9 people saved this recipe.
