Thursday, November 7, 2013

Recipe of the Week: Charlie Trotter's Cranberry Sourdough Stuffing

The great Charlie Trotter died this week at the age of 54.  He was not what you would call a classically trained chef, although he did study in San Francisco at the California Culinary Academy and learned most of what he knew, on the in restaurants from his hometown of Chicago all the way to Europe.

Charlie Trotter's restaurant in Chicago opened in 1987.  In December 2011, Trotter announced the restaurant would close citing his desire to travel and pursue a Master's degree.  It was named one of the 30 best restaurants in the world by Restaurant Magazine, and the 5th best in the United States in 2007.

In his honor and because Thanksgiving is nipping at our heels, here is a stuffing recipe for your holiday table.


Cranberry Sourdough Stuffing


3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1/2 cup butter
2 cups stock (chicken or vegetable)
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 (1 pound) loaf day-old sourdough bread, diced 
3/4 cups fresh cranberries
salt and pepper


Preheat oven to 375.  Cook the onion, celery and carrot in butter over medium-low heat in a large saucepan.  Cook for 10-15 minutes or until the onions are translucent.  Remove from the head and add the stock, herbs and stir well.

Place the bread in a large bowl, pour the mixture from the saucepan over the bread and toss until all the liquid is absorbed.  Fold in the cranberries and season to taste with salt and pepper.

Transfer the mixture to a baking dish and take for 50-60 minutes or until golden brown.

NOTE:  This can be made a day ahead; warmed up a room temperature before placing in the oven

RIP - Charlie!
Image courtesy of Google Images
Recipe Courtesy of Epicurious