Cherry Brandy Hazelnut Stuffing
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- 3/4 cup cherry brandy
- 1/3 lb dried Rainier Cherries
- 2 Tablespoons butter
- 1 onion, minced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 3 cups diced French bread
- 2 eggs, beaten
- 1/2 to 1 cup vegetable stock
- 1/2 cup chopped toasted hazelnuts
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh marjoram
- Sea salt to taste
- Freshly ground black pepper
1)Soak cherries in brandy for 15 minutes.
2)Preheat oven to 350 F
3)Sauté onion and celery in a large deep skillet over medium-high heat for 3 minutes until onions are translucent but not browned. Add garlic and sauté another minute.
4)Add the cherries and brandy to the skillet, then continue to sauté until liquid has evaporated and mixture is almost dry, about 5 to 7 minutes. Remove from heat and cool to room temperature.
5)Place the bread in a large bowl. Add the sautéed vegetables and gently toss. Stir in hazelnuts, herbs, celery salt, sea salt and pepper. Stir in eggs, then add just enough stock to moisten the stuffing.
6)Spray a casserole dish with vegetable oil and pack in the stuffing. Cover with a lid or foil. Bake for 45 minutes. Remove lid or foil. Bake an additional 15 minutes to brown the top.