42 g Tree Top Evaporated Apples, 1/2" x 1/2" x 1/2" Dice
68 g Tree Top IQF Dark Sweet Cherries
30 g dry sherry
680 g chicken broth
100 g unsalted butter (1/2 stick)
182 g couscous
125 g celery ribs, trimmed and sliced 1/4" thick
180 g chopped onions
24 g minced garlic
3 g dried thyme, crumbled
3 g dried sage, crumbled
70 g toasted pine nuts
1 tbs. olive oil
Salt and freshly ground pepper
Combine the apples, cherries and sherry in a small bowl. Cover and set aside.
Place the chicken broth and butter in a large saucepan and bring to a
boil over high heat. Add the couscous in a stream, stirring constantly.
Quickly cover the pot and turn off the heat. Let the couscous sit while
you prepare the rest of the stuffing
Over medium-high heat, add the fennel, onions and garlic and cook until
soft, about 3 minutes. Add the dried fruits, thyme and sage, and stir
for 1 minute. Remove from the heat.
Fluff the couscous with a fork to separate the grains. Add the fruit
mixture to the couscous. Stir in the pine nuts and mix until all the
ingredients are well combined.
Season to taste with salt and pepper.