Cherry stuffing, lactose free

Ingredients

• 150 g Bread loaf, diced
• 170 g Tart cherries, dried
• 530 ml Chicken stock, low sodium
• 110 g Onion, chopped
• 1 1/2 pcs Celery stalk, sliced
• 3 clove Garlic, rougly chopped
• 35 g Unsalted butter, lactose free
• 3/4 tbsp Fennel seeds, ground
• 3/4 tbsp Sage, ground
• 2 1/4 pcs Eggs, lightlly whisked
• 45 g Parsley, fresh, chopped
• 90 g Pecans, roughly chopped

Method

1. Preheat oven to 200°C and prepare two rimmed baking sheets.
2. Arrange diced bread in single layer onto baking sheets.
3. Bake until golden brown, for 10-12 minutes.
4. Set on wire rack.
5. Meanwhile, grease 18cmx26cm baking dish.
6. Melt butter in large skillet over medium-high heat.
7. Add onion, celery, and garlic; cook, stirring frequently, until onion and celery are softened, for 5-7 minutes.
8. Add pecans, cherries, sage, and fennel seed; cook, stirring, for 1 minute.
9. Transfer to a large bowl and season with salt and pepper.
10. Stir in parsley, eggs, and bread.
11. Add broth, gradually, stirring until absorbed.
12. Season generously with salt and pepper then transfer stuffing to dish.
13. Bake for 25 to 30 minutes.
14. Let sit for 5 minutes before serving.
15. If you want to direcly stuff the turkey, just ignore steps 11 and 12 and stuff bird directly.