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Chef with red wine glass


Makes 6 servings.

• 2 tablespoons butter or margarine
• 3/4 cup chopped celery
• 1/2 cup chopped onion
• 1 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 1 (7-ounce) package dried herb-seasoned stuffing cubes
• 3/4 cup chicken broth
• 2 cups frozen unsweetened tart cherries, thawed and drained 

Melt butter in a medium saucepan over medium heat.
Add celery and onion; cook 2 to 3 minutes, or until vegetables are tender.
Stir in thyme and poultry seasoning.

Combine celery mixture, stuffing cubes and broth in a large bowl.
Gently stir in cherries.
Spoon into a lightly greased 2-quart casserole.

Bake, covered, in a preheated 350-degree oven 30 minutes, or until mixture is hot.
(Or use to stuff a 12-pound turkey.)

Note: 1 can (16 ounces) unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Recipe courtesy of the Cherry Marketing Institute -

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