This is the only Charlie Palmer stuffing recipe I found on-line but it isn’t the one I used originally. I’ll post my ingredients … I always make a double recipe, fits in 9 X 13 pan.
(modified from Charlie Trotter … he adds dried cranberries)
Double Recipe * Can be mixed up to 2 days ahead, keep refrigerated
2 One Pound loaves Acme sourdough bread, cubed (toast in oven at 350 for 15 minutes or 250 for 30 minutes (I used Acme Sour Batard from Whole Foods) (can do this a few days ahead)
1 ¾ cups chopped onions (about 1 big one)
2 leeks, chopped … white and light green parts (wash well, then dry with paper towels)
2 – 3 Serrano chilis, seeds removed, finely chopped
3 shallots, chopped
4 garlic cloves, minced
17 fresh water chestnuts, peeled and sliced
1 ¾ cups chopped celery, including leaves, use tender stalks
1 cup (or more) slivered, toasted almonds
4 - 5 apples (Rome Beauty or your choice) peeled, cored, cut into cubes)
1 cup freshly grated Parmesan
½ cup (or more) finely chopped parsley
2 Tablespoons sage, fresh, finely chopped
1 Tablespoon thyme, fresh, chopped
2 Tablespoons (or more) chives, fresh, chopped
1. 5 Tablespoon Bell’s Seasoning
1 Tablespoon Salt
2 teaspoons freshly ground black pepper
Chicken or turkey broth, barely heated (3 or more cups)
2 sticks unsalted butter
(The serranos were my idea, completely optional.)
