THIS SWEET AND SAVORY STUFFING offers a textural element in every bite. It is a perfect side for poultry dishes.

　　

Ingredients

serves 4 to 6 as a side dish

　　12 ounces artisanal sourdough bread (about 1 medium loaf)

　　1 large or 2 medium sweet apples, such as Fuji

　　6 tablespoons (3/4 stick) unsalted butter

　　1/2 large yellow onion, chopped

　　2 large celery ribs, chopped

　　1 tablespoon fresh thyme or 1 teaspoon dried

　　1 tablespoon chopped fresh sage or 1 teaspoon dried

　　1 tablespoon chopped fresh marjoram or 1 teaspoon dried

　　1 cup dried sour or sweet cherries

　　1/2 cup pecan pieces, lightly toasted (page 195)

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　About 1 cup apple juice

　　1 cup Turkey Stock (page 231), Chicken Stock (page 230), or store-bought low-sodium chicken or vegetable broth

　　1 ounce Parmesan or other hard cheese (page 23), shredded (1/4 cup)

　　

Step 1

Preheat the oven to 325˚F.

　　

Step 2

Cut the bread into 1/2-inch cubes and spread them on two baking sheets. Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown. Set aside to cool.

　　

Step 3

While the bread is baking, peel, quarter, and core the apples and cut them into 1/2-inch pieces.

　　

Step 4

In a medium skillet over medium-high heat, melt 3 tablespoons of the butter and sauté the apples until their edges begin to brown, about 4 minutes. Remove the apples to a bowl and set aside to cool.

　　

Step 5

Reduce the heat to medium-low and melt the remaining 3 tablespoons butter in the skillet. Add the onion, celery, thyme, sage, and marjoram and cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from the heat.

　　

Step 6

Increase the oven temperature to 375˚F. and butter an 8-inch baking dish.

　　

Step 7

In a large bowl, use your hands to toss the bread with the onion mixture, apples, cherries, pecans, salt, and pepper. Drizzle half of the apple juice and stock over the bread mixture while gently tossing. Let sit for 3 to 5 minutes to allow the mixture to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy. (You might not use all of the liquid.)

　　

Step 8

Pour the bread mixture into the baking dish and pat it down, pressing any cherries that are on top down into the stuffing. (If you leave the cherries exposed, they will burn.) Sprinkle the stuffing with the cheese and cover with a piece of lightly buttered aluminum foil.

　　

Step 9

Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top is just beginning to brown. Serve warm.

　　

Make Ahead

Step 10

The stuffing will keep, covered, for up to 3 days in the refrigerator. Reheat it in a covered baking dish at 375°F. for approximately 30 minutes. Uncover for the last 5 minutes for a crispier top.

　　Pure Flavor