Brighten traditional bread stuffing with cherries.
Melt butter in a medium saucepan over medium heat. Add celery and onion; cook 2 to 3 minutes, or until vegetables are tender. Stir in thyme and poultry seasoning.
Combine celery mixture, stuffing cubes and broth in a large bowl. Gently stir in cherries. Spoon into a lightly greased 2-quart casserole. Bake, covered, in a preheated 350-degree oven 30 minutes, or until mixture is hot. (Or use to stuff a 12-pound turkey.)
Note: 1 can (16 ounces) unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Makes 6 servings.