Dried Cherry-Sourdough Stuffing

Prep Time:
30 mins
Total Time:
1 hrs 30 mins
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.


  • 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


  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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