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Dried Cherry-Sourdough Stuffing

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    What's good for the goose? A cherry-laced stuffing made with tangy sourdough bread. The mix gets flavored with the rich juices of the roasting bird.
    Martha Stewart Living, December 2010
    • Prep Time 30 minutes
    • Total Time 1 hour 30 minutes
    • Yield Makes 10 cups; Serves 6
      Serves 6
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    Ingredients

    • 1 stick unsalted butter, plus more for baking dish
    • 2 cups finely chopped fennel
    • 1 cup finely chopped celery (from 2 stalks)
    • 3/4 cup minced shallot (from 2 large shallots)
    • 4 garlic cloves, minced
    • 2 Granny Smith apples, peeled and finely chopped (2 cups)
    • 1 cup chopped dried cherries (5 ounces)
    • 1/2 cup dry white wine
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1/4 cup chopped fresh basil
    • 1/4 cup chopped fresh thyme
    • 8 cups 1/2-inch cubes sourdough bread (crust removed), toasted
    • 1 1/2 cups Goose Stock (from Crisp Goose) or homemade or store-bought low-sodium chicken stock
    • 1 large egg
    • Coarse salt and freshly ground pepper

    Directions

    1. Melt butter in a large skillet over medium heat. Cook fennel, celery, shallot, garlic, and apples, stirring occasionally, until soft, about 5 minutes. Add dried cherries, wine, and herbs. Simmer for 3 minutes. Pour over bread in a large bowl. Stir in stock and egg. Season with salt and pepper. Refrigerate until ready to use.
    2. Preheat oven to 350 degrees. Spoon 6 cups stuffing into goose cavity. Butter an 8-inch square baking dish. Transfer remaining stuffing to dish. Cover with parchment-lined foil. Bake stuffing for 45 minutes. Raise oven temperature to 400 degrees. Uncover, and bake until top of stuffing is crisp and brown, about 15 minutes.

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