Apple and Cherry Stuffing

This bread stuffing can be used for any poultry, but it is especially tasty with goose or duck.

1 stick butter
2 cups fennel, finely chopped
1 cup celery, finely chopped (~ 2 stalks)
¾ cup shallots, minced (~ 2 large shallots)
4 cloves garlic, minced
2 cups Granny Smith apples, peeled and finely chopped (~ 2 apples)
1 cup dried cherries, chopped (5 oz)
½ cup dry white wine
½ cup flat leaf parsley, chopped
¼ cup fresh basil, chopped
¼ cup fresh thyme, chopped
8 cups sourdough bread, cut into ½" cubes, crust removed, toasted
1½ cups goose or chicken stock
1 large egg
black pepper, freshly ground
coarse sea salt

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Butter an 8" baking dish.

Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butter over medium heat. Add fennel, celery, shallots, apples and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes. Add wine and cook until evaporated, 3-5 minutes. Transfer to a large bowl.

To vegetables in bowl, add bread, herbs, cherries and egg. Mix in half of the stock. Continue to add in more stock just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).

Just before roasting meat, stuff it with 4 cups stuffing. Spoon remaining stuffing into a prepared baking dish.

Cover with buttered aluminum foil and refrigerate. When meat is removed from oven to rest, place covered baking dish in oven and bake until warmed through, 25-30 minutes. Uncover and bake until golden, about 15 minutes more.