by Loulies
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Loulies's Notes:
1 medium onion, finely chopped Ask a question about this ingredient
1 stick butter Ask a question about this ingredient
3 cups packed homemade 1-inch bread crumb cubes made from baguette bread. (Note: homemade bread crumbs are essential for good stuffing, do not over pulse.) Ask a question about this ingredient
1 bunch chopped watercress, leaves and thin stems only Ask a question about this ingredient
3/4 cups dried, pitted sour cherries Ask a question about this ingredient
1/4-1/2 cup chicken stock or vegetable stock Ask a question about this ingredient
1 bunch fresh dill Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Soak dried cherries in boiling water for about 15 minutes. Drain. Saute onion in butter until soft. Turn off heat and mix in breadcrumbs, watercress, cherries, and enough stock to just wet the mix. Add a pinch of salt and freshly ground pepper. Stuff in to the cavity of a bird or inside a boned leg of lamb before cooking. Or, bake stuffing in a baking dish covered with aluminum foil for about 30 minutes at 350 degrees. Let stand for 10 minutes. Top with chopped dill and serve with a small spoonful of sour cream.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
