Dried Cherry-Sourdough Stuffing

Name: Dried Cherry-Sourdough Stuffing
Prep time: 30 min
Total time: 90 min
Ingredients: 1 stick unsalted butter, plus more for baking dish; 2 cups finely chopped fennel; 1 cup finely chopped celery (from 2 stalks); 0.75 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); 0.5 cup dry white wine; 0.5 cup chopped fresh flat-leaf parsley; 0.25 cup chopped fresh basil; 0.25 cup chopped fresh thyme; 8 cups ½-inch cubes sourdough bread (crust removed), toasted; 1.5 cups Goose Stock (from Crisp Goose ) or homemade or store-bought low-sodium chicken stock; 1 large egg; Coarse salt and freshly ground pepper

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

1 hrs 30 mins

Servings:

6

Yield:

10 cups

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.

Ingredients

1 stick unsalted butter, plus more for baking dish
2 cups finely chopped fennel
1 cup finely chopped celery (from 2 stalks)
¾ 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)
½ cup dry white wine
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh basil
¼ cup chopped fresh thyme
8 cups ½-inch cubes sourdough bread (crust removed), toasted
1 ½ 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

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.
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.