Ronnie's Notes
Every year I make at least two stuffings for Thanksgiving dinner. For old time’s sake one is usually my Mom's (Nana’s) barley-shape noodle "filling" or a sorghum-based version of that.
I just put one of those Nana ones in the freezer.
Once I made a fabulous Bread Stuffing with Figs and Hazelnuts. This year I want dinner to be completely nut-free though, so, maybe I’ll redo that one some other time.
I have prepared gluten-free stuffings for certain guests and once made one based on spelt bread.
A while ago a friend of mine gave me a jar of sour cherries, so I used some recently in an experiment to see if they would be tasty in a stuffing for a turkey dinner.
They were!
This recipe is versatile though. If you don’t want to buy a bottle of sour cherries, you can use grapes or fresh or dried cranberries.
Instructions
Preheat the oven to 350 degrees.
Heat the vegetable oil in a sauté pan over medium heat.
Add the onion, celery and apples and cook, stirring occasionally, for or until slightly softened.
Add the bread cubes, cherries, orange peel, rosemary and thyme.
Toss ingredients to distribute them evenly.
Pour in the stock and sprinkle with salt and pepper.
Toss the ingredients to moisten the bread.
Spoon the stuffing into a casserole, cover the casserole and bake for .
Remove the cover and bake for another .