Almond Fennel Stuffing
Yields: About 3 Qts
3 Cups (about 1-1 Lb loaf) Potato Bread, 1 inch cubed
1 Each Onion, 1/2 inch dice
2 Each Celery Ribs, 1/2 inch dice
2 Each Carrots, peeled and 1/2 inch dice
1 Fennel Bulb (Cored and 1/2 inch dice)
1 1/2 Cups Blue Diamond Almonds, chopped and toasted
10 Oz Dried Figs, chopped
2 Tbsp Fresh Sage, chopped
1 Tbsp Fresh Roesmary, leaves off stem, chopped
1 Tbsp Fresh Parsley, chopped
3 Oz Butter
3 Each Large Eggs, whisked smooth
2 Cups Low-sodium Chicken Stock
1/2 Cup Almond Milk
2 Shots Amoretto
1 Bag Mariani Dried Cherries
In an 8 quart stock pot melt the butter over medium heat. Add the onion, celery, carrot and fennel and cook for five minutes stirring occasionally. Add the amaretto and cook for one additional minute then turn the heat off and add all remaining ingredients and mix thoroughly. Let stand for twenty minutes then either pack into a buttered casserole dish or stuff into the cavity of a turkey or chicken.
For Casserole style:
Bake in a 350 degree oven covered for 45 minutes, uncover and bake for an additional 10 minutes.
*Tip: This stuffing works well either as a traditional carcass cavity stuffing as well as a casserole style stuffing when roasting a non-traditional bird.