Country-Bread Stuffing with Parmesan and Dried Cherries | The Fancy Pants Kitchen

Name: Country-Bread Stuffing with Parmesan and Dried Cherries | The Fancy Pants Kitchen
Ingredients: 2 (15-ounce) loaves country-style white sourdough bread (about 16 cups), sliced 1/2 inch thick and cut into 1/2-inch cubes; 8 tbsp olive oil, divided; 1 & 1/2 cups freshly grated Parmesan cheese (about 4 & 1/2 ounces), divided; 1/4 cup unsalted butter; 2 large red onions, coarsely chopped (about 1 & /2 pounds); 3 & 1/2 cups coarsely chopped celery; 2 large red bell peppers, coarsely chopped; 8 garlic cloves, chopped; 4 tsp chopped fresh rosemary; 4 tsp dried oregano; 3/4 cup dried cherries or raisins; 3/4 cup pine nuts, toasted; 1/2 to 3/4 cup thinly sliced fresh basil; 4 large eggs, beaten to blend; 1 & 1/4 cups low-salt chicken or vegetable broth, plus more if necessary

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Country-Bread Stuffing with Parmesan and Dried Cherries takes a traditional country-bread stuffing and elevates it by incorporating Parmesan cheese, dried

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Ingredients

2 (15-ounce) loaves country-style white sourdough bread (about 16 cups), sliced 1/2 inch thick and cut into 1/2-inch cubes
8 tbsp olive oil, divided
1 & 1/2 cups freshly grated Parmesan cheese (about 4 & 1/2 ounces), divided
1/4 cup unsalted butter
2 large red onions, coarsely chopped (about 1 & /2 pounds)
3 & 1/2 cups coarsely chopped celery
2 large red bell peppers, coarsely chopped
8 garlic cloves, chopped
4 tsp chopped fresh rosemary
4 tsp dried oregano
3/4 cup dried cherries or raisins
3/4 cup pine nuts, toasted
1/2 to 3/4 cup thinly sliced fresh basil
4 large eggs, beaten to blend
1 & 1/4 cups low-salt chicken or vegetable broth, plus more if necessary