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
Preparation
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.
