Recipe Station

A new twist on traditional dressing makes this cherished side dish much less traditional. The cashews add just the right amount of crunch and salt to complement the sweet-tartness of the cherries.

• 2 ribs celery, chopped
• ¾ C onion, chopped
• 4 tbsp butter
• 1 tsp poultry seasoning
• ¼ C fresh parsley, chopped
• ½ tsp kosher salt
• ½ tsp black pepper
• 12 oz. dry, unseasoned bread cubes
• 1 (5 oz) can water chestnuts, drained and chopped
• ⅔ C sweet dried cherries, chopped
• 2¾ chicken broth
• 1 egg
• 1 C roasted and salted cashews, roughly chopped

1. Preheat oven to 400.
2. Saute celery and onion in butter until soft and translucent and stir in parsley, poultry seasoning, salt, and pepper.
3. Transfer to a large bowl and stir in bread cubes, chestnuts and cherries.
4. Whisk together the chicken broth with the egg and pour over the bread mixture. Stir until all the bread is moistened and the ingredients are well distributed.
5. Turn out into a greased 9×13″ dish and sprinkle the cashews over the top. Cover with foil and bake for 20 minutes.
6. Remove foil and bake for an additional 20 minutes until the top is golden brown and the cashews are toasted.

Remember, Thanksgiving is not the only time of year when dressing is absolutely perfect.

Let Us Know How Everything Turned Out & What You Served As A Side Dish.

Article Source: Heather Likes Food