APPLE AND CHERRY BREAD STUFFING
About 7 cups; 9 servings
Perfect for pork. Please read About Bread Stuffings and Dressings.
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
Add and cook, stirring, until translucent, about 5 minutes:
- 2 celery ribs, chopped
- 1 medium onion, chopped
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
If baking as a dressing, add:
- (1 large egg, well beaten)
Moisten with:
- Up to ½ cup chicken stock or broth, or as needed
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
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).