Herbed Bread & Cherry Cranberry Stuffing

By courtneyepowell

This delicious Herbed Bread & Cherry Cranberry Stuffing recipe is enough for a 15 to 18 pound turkey. It’s also a delicious stuffing for chicken, duck, Cornish hens, or served as a side dish to any holiday, or simple family meal.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 medium onions, chopped
• 6 cloves garlic, thinly sliced
• 2 tablespoons fresh thyme leaves, chopped or 2 teaspoons dried thyme, crushed
• 5 stalks celery, chopped
• 1 1/2 cups fresh parsley, chopped
• 1/2 cup fresh basil, very thinly sliced
• 10 cups cubed bread
• 1 cup dried cranberries, dried cherries,dried tomatoes (not oil-packed), and/or chopped smoked oysters
• 1 cup pecan halves, coarsely chopped
• 1 to 1 1/2 cups milk

Details

Servings 8

Preparation

Step 1

In a large skillet, heat one tablespoon of the butter and the olive oil over medium-low heat. When butter has melted and begins to sizzle, add the onions and garlic. Cook, stirring, for about 8 minutes, or until the onions are soft. Season with half the thyme and some salt and pepper. Add the celery, half of the parsley and half of the basil, and cook for 5 minutes, stirring frequently, or until the celery is just beginning to soften.

Meanwhile, place the bread in a large bowl and mix in the remaining thyme, parsley, basil, the dried fruit mixture; and the pecans. Pour the celery mixture from the skillet on top of the bread and gently toss to mix all the ingredients. Place the skillet back over low heat. Add 1 cup milk and the remaining 1 tablespoon butter and simmer for 2 to 4 minutes, using a spatula to scrape up any bits on the bottom of the skillet. Pour 1 cup of the hot milk mixture over the bread and toss; the stuffing should be somewhat moist. If the stuffing seems dry add the remaining 1/2 cup milk. Season to taste. Makes 8 to 10 (1/2 cup) servings plus leftovers.

TIP: The stuffing can also be placed in a lightly greased baking dish or casserole and baked at 350 degrees F for about 35 minutes, or until hot throughout. If possible, baste with some of the turkey juices from the bottom of the turkey pan to keep stuffing moist.

There’s enough stuffing here for a 15 to 18 pound turkey. It’s also a delicious stuffing for chicken, duck, Cornish hens, or served as a side dish to any holiday, or simple family meal.