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Fruited Goat Cheese Stuffing

This sweet and savory side dish incorporates creamy goat cheese for an unexpected twist on a seasonal favorite. Your guests will be impressed! —Jennifer Coduto, Kent, Ohio
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    10 servings


  • 1 pound whole wheat bread, cubed
  • 1 cup chopped dates
  • 1 medium onion, chopped
  • 1/4 cup minced fresh sage
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried marjoram
  • 2 tablespoons butter
  • 1 cup dried cherries, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups reduced-sodium chicken broth
  • 3/4 cup crumbled goat cheese


  • Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 10 minutes or until toasted; set aside to cool.
  • Meanwhile, in a large skillet, saute the dates, onion, sage, rosemary and marjoram in butter until onion is tender. Remove from the heat.
  • Place bread cubes in a large bowl. Stir in the onion mixture, cherries, salt and pepper. Add broth; toss to coat. Sprinkle with cheese; toss gently.
  • Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned.
Nutrition Facts
3/4 cup: 299 calories, 10g fat (6g saturated fat), 29mg cholesterol, 665mg sodium, 44g carbohydrate (23g sugars, 6g fiber), 10g protein.

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