This stuffing was created by Naomi to meet the needs of her husband and youngest son, who developed an allium allergy (onion, garlic etc). You’ll find it’s packed with flavor and texture and goes great with any seasonal bird. Served in your Christmas goose, or alongside any meat, you’ll never miss the onions!

10 cups Naomi’s Favorite Potato rolls, cubed (use one of or bread recipes)
1/2 pound butter or dairy free margerine
2c dried sour/tart cherrries
2 cups finely chopped pecans
2 cups finely chopped celery
3 Tbsp fresh sage or 1 Tbsp dried
1 1/2 tsp fresh thyme or 1/2 tsp dried
1/2 tsp ground pepper
2-3c chicken stock

Saute the celery and herbs in the butter and add the pepper.

Add the bread cubes and stir well. Mix in the cherries and pecans and drizzle with enough stock to moisten. Mix lightly.

Stuff the bird or place into a buttered 9×13 casserole dish, adding just enough stock to moisten to taste. Use more stock if making ahead of time – the bread will absorb it all!

This recipe may be refrigerated overnight if placed in a casserole dish, but must be used immediately if used to stuff raw meat.

Bake at 350 degrees for about 30 minutes, if in a casserole