Dried Cherry Sourdough Stuffing Recipes

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CRISP GOOSE WITH DRIED CHERRY-SOURDOUGH STUFFING

To ensure crisp, golden skin, steam the goose before roasting to render some of its fat. How to Carve a Goose.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 6h20m

Number Of Ingredients 12



Crisp Goose with Dried Cherry-Sourdough Stuffing image

Steps:

  • Trim wing tips from goose using a sharp knife, and transfer to a medium saucepan with reserved neck and heart. Cover with cold water by 3 inches, and bring to a simmer. Simmer gently for 2 hours. Strain stock through a sieve; discard solids. (You should have about 3 cups liquid.)
  • Rinse goose inside and out, and pat dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Let stand at room temperature for 30 minutes.
  • Prick goose all over with a fork. Season skin and cavity generously with salt and pepper. Fill cavity with herb sprigs. Pour 1 inch boiling water into roasting pan, and cover tightly with parchment-lined foil. Set roasting pan across 2 burners, and cook over medium heat for 1 hour to steam goose. Meanwhile, make the stuffing.
  • Preheat oven to 350 degrees. Pour off pan juices. Scatter onion, carrot, and fennel around bottom of pan. Remove herb sprigs from cavity. Spoon stuffing into cavity. Return goose to roasting rack, breast side down, and re-cover with parchment-lined foil. Roast for 30 minutes.
  • Raise oven temperature to 475 degrees. Uncover goose, and flip, breast side up. Add apples to bottom of pan. Roast until goose skin is golden, juices run clear, and an instant-read thermometer inserted into the breast reaches 165 degrees, 30 to 40 minutes more. Stuffing should also reach 165 degrees. Transfer goose to a cutting board, and let rest for at least 30 minutes before carving.
  • Meanwhile, transfer apples to a serving platter, and cut in half if desired. Pour off fat from pan. Set roasting pan across 2 burners over medium-high heat. Add Marsala, and deglaze pan, scraping up brown bits from bottom using a wooden spoon.
  • Strain pan juices through a fine sieve, pressing solids; discard solids. Transfer juices to a small saucepan, and bring to a boil.
  • Mix cornstarch with 1/2 cup reserved goose stock, and whisk into pan juices. Add 1 more cup stock, and simmer until slightly thick, 2 to 5 minutes. Season with salt and pepper.
  • Transfer stuffing to a serving bowl before carving goose. Transfer goose to platter with apples. Serve with gravy.

1 whole fresh or thawed frozen goose (about 10 pounds), neck and heart reserved
Coarse salt and freshly ground pepper
4 thyme sprigs
4 basil sprigs
4 flat-leaf parsley sprigs
6 cups Dried Cherry-Sourdough Stuffing
1 onion, cut into 8 wedges
1 carrot, sliced crosswise
1 fennel bulb, cut into wedges
6 Lady apples
1/2 cup Marsala wine
2 tablespoons cornstarch

DRIED CHERRY-APPLE STUFFING

Go way beyond bread crumbs with a stuffing recipe fortified with apples, dried cherries and chopped pecans. What a substantial-and savory-side.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 24

Number Of Ingredients 7



Dried Cherry-Apple Stuffing image

Steps:

  • Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender.
  • In large bowl, thoroughly mix cooked onion and remaining ingredients. Use 4 cups of the stuffing to fill body cavities of 12-pound turkey (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake.
  • Roast stuffed turkey as directed in recipe. Bake stuffing in baking dish with turkey for the last 40 to 50 minutes of baking time or until thoroughly heated (165°F).

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 7 g, TransFat 0 g

1/2 cup butter or margarine, melted
1 large onion, finely chopped (1 cup)
1 package (16 oz) herb-seasoned stuffing mix crumbs
2 medium red apples, chopped (2 cups)
1 1/2 cups dried cherries
1 cup chopped pecans
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)

SOURDOUGH BREAD STUFFING

Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.

Provided by Dave Lieberman

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10



Sourdough Bread Stuffing image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

CLASSIC STUFFING

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11



Classic Stuffing image

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

SAUSAGE AND SOUR-CHERRY STUFFING

Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 2 cups

Number Of Ingredients 10



Sausage and Sour-Cherry Stuffing image

Steps:

  • Toast bread: Heat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.
  • Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.

2 cups cubes from a loaf of Italian rustic bread (trimmed of crust)
2 tablespoons olive oil
1 small red onion, peeled and very thinly sliced (3/4 cup)
2 small garlic cloves, minced
Coarse salt and freshly ground pepper
6 ounces sweet Italian sausage (about 1 1/2 links), casings removed
1/3 cup (2 ounces) coarsely chopped dried sour cherries
1 teaspoon finely chopped fresh rosemary
1/3 cup Basic Chicken Stock
3 tablespoons coarsely chopped fresh flat-leaf parsley

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