HALIFAX, N.S. -- Prep Time: 20 minutes

Grill Time: 35-45 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

  • ¾ cup salted butter
  • 1 loaf day-old crusty bread, torn into pieces (about 9-10 cups)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 ½ cups chopped celery
  • 1 ½ cups chopped carrots
  • 3 tbsp chopped fresh herbs (like rosemary, thyme and sage)
  • 2 ½ cups chicken stock
  • 1 bay leaf
  • 1 cup unsalted almonds, roughly chopped
  • ½ cup dried cherries
  • 2 large eggs
  • Zest of one lemon
  • Salt and pepper to taste

Directions:

  1. In a preheated 400 degree grill, place bread on a cookie sheet and toast until nicely browned.
  2. Melt butter in a cast iron skillet over medium high heat, and add the onion, celery, carrots and garlic. Cook until fragrant, about 10-15 minutes.
  3. Add the fresh herbs, chicken stock, and bay leaf.
  4. Add the toasted bread, and stir to combine.
  5. Set aside and allow the bread to absorb the liquid.
  6. Once the mixture has cooled slightly, stir in almonds, cherries, zest and eggs.
  7. Add salt and pepper to taste.
  8. Stir thoroughly.
  9. Place cast iron pan in a preheated charcoal grill around the 350-400 degree mark.
  10. Add cherry wood for extra cherry smoke flavour.
  11. Grill dressing over indirect heat for 35-45 minutes, until nicely browned and slightly puffy.