Jim Coleman Recipes

Tuaca-laced Dried Cherries Cornbread Stuffing

Tuaca is a citrus and vanilla flavored Italian liqueur. It accents the sweetness of the cherries and the earthiness of the corn. The Tuaca has sweetness of its own, so best to use a cornbread with no sugar or sweetner. Flaming removes much of the alcohol, but for a substitution look to vanilla or citrus flavored teas.

For this recipe you will need:

• 1 Cup dried cherries
• 1 Tuaca liqueur
• 2 Tablespoons honey
• 3 Cups cubed, stale cornbread
• 1 Cup sliced almonds, toasted
• 3 shallots, minced
• 1 Tablespoon finely minced rosemary leaves
• ½ Cup chicken broth

1. In a medium saucepan over low heat, simmer cherries in Tuaca or tea substitute for ten minutes. If using Tuaca, light the cherries to burn off the alcohol.

2. Cool in liquid, drain and chop.

3. In a large mixing bowl, combine honey, cornbread cubes, almonds, shallots and rosemary leaves.

4. Just before baking, moisten mixture with chicken broth. Bake stuffing in a 350 degree oven about 30 minutes before dinner.