Dried Cherry Dressing
The terms stuffing and dressing are often used interchangeably, but they do have different meanings. With dressing, you bypass the bird. Such is this case with this scrumptious side that bunks tradition by adding dried cherries.
At a glance
12 tbsp. unsalted butter 4 onions (2 lb.), peeled and cut into 1/4-inch dice 16 celery stalks, cut into 1/4-inch dice 10 large fresh sage leaves, chopped, or 2 tsp. crushed dried sage 2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes 6 cups canned low sodium chicken broth, skimmed of fat 2 tsp. salt 4 tsp. freshly ground black pepper 3 cups fresh coarsely chopped flat-leaf parsley leaves (about 2 bunches) 2 cups dried cherries
Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
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