The Lazy Goat, Greenville, SC
Chef Michael Kramer adds a twist to classic stuffing with wine-soaked currants. Substitute any dried fruit for a festive and colorful side dish, or expand even more with additions like chorizo, sage, and oysters.
- 1 cup currants
- 3/4 cup white wine
- 1 tablespoon unsalted butter
- 3 tablespoons vegetable oil
- 1 yellow onion, finely chopped (about 2 cups)
- 2 cloves garlic, finely chopped (1 1/2 teaspoon)
- 6 cups cubed brioche, crusts removed and cut into 1-inch pieces
- 1 tablespoon each minced fresh rosemary and thyme
- 1 cup chicken stock
- 1/4 teaspoon Kosher salt
- Pinch freshly ground white pepper
Pour the white wine over the currants and allow them to soak for 15 minutes; thoroughly strain.
Preheat the oven to 350ºF. Butter a 6-inch casserole dish.
Spread the brioche cubes on a baking sheet and bake until dry but not browned, 7 to 8 minutes. Heat the oil in a sauté pan over medium heat. Cook the onions, stirring frequently, until translucent, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the brioche, currants, rosemary, and thyme. Stir in the chicken stock and season with salt and pepper.
Loosely pack the mixture into the casserole dish and bake until browned on top, about 35 minutes.