• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Dried Cherry-Sourdough Stuffing

  • 10servings
  • 90minutes

Add to MenuAdd to Calendar

Source: www.marthastewart.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 stick unsalted butter, plus more for baking dish

  2. 2 cups finely chopped fennel

  3. 1 cup finely chopped celery (from 2 stalks)

  4. 3/4 cup minced shallot (from 2 large shallots)

  5. 4 garlic cloves, minced

  6. 2 Granny Smith apples, peeled and finely chopped (2 cups)

  7. 1 cup chopped dried cherries (5 ounces)

  8. 1/2 cup dry white wine

  9. 1/2 cup chopped fresh flat-leaf parsley

  10. 1/4 cup chopped fresh basil

  11. 1/4 cup chopped fresh thyme

  12. 8 cups 1/2-inch cubes sourdough bread (crust removed), toasted

  13. 1 1/2 cups Goose Stock (from Crisp Goose ) or homemade or store-bought low-sodium chicken stock

  14. 1 large egg

  15. Coarse salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback