Apple And Cherry Bread Stuffing

Let's Cook

1. Step 1.

   If baking separately as a dressing, preheat the oven to 350°F and butter a 9-inch square baking dish. Melt in a large skillet over medium heat until the butter foams: 4 tablespoons (½ stick) butter

2. Step 2.

   Add and cook, stirring, until translucent, about 5 minutes: 2 celery ribs, chopped; 1 medium onion, chopped

3. Step 3.

   Remove from the heat and add: 4 cups cubed stale white or whole wheat bread, corn bread, or plain croutons; 1 large apple, cored, peeled, and diced; ¾ cup dried tart cherries; ½ cup port or Madeira; ¼ cup raisins; (1 tablespoon minced rosemary); 1 teaspoon black pepper; ½ teaspoon salt

4. Step 4.

   If baking as a dressing, add: (1 large egg, well beaten)

5. Step 5.

   Moisten with: Up to ½ cup chicken stock or broth, or as needed

6. Step 6.

   Spoon the stuffing into the bird. For the dressing, transfer to the prepared baking dish and moisten with: Up to 1 cup chicken stock or broth, or as needed

7. Step 7.

   Bake the dressing until browned as desired, 30 to 45 minutes. If stuffing inside meat, ensure that the internal temperature of the stuffing reaches the minimum safe internal temperature for that particular meat (165°F for poultry; 145°F for pork).