Recipe: Cherry & Shallot Stuffing

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I got the inspiration for this recipe while on a recent trip to Michigan (Traverse City, MI is the cherry capital of the US), where I saw cherries being used in all kinds of sweet and savoury sauces, salsas and chutneys.

You can use this dish as a salsa or, like I did, as a stuffing for chicken, quail, pheasant or any game bird. Cherry’s pair fantastic with strong, dark beer; even in the middle of summer, don’t be afraid to pull a barrel aged stout or Belgian quad out of the cellar to compliment this dish.

  • Fresh red cherries
  • Shallots
  • Fresh thyme
  • Garlic
  • Salt
  • Olive oil
  • White wine vinegar
  1. Pit the cherries and slice them roughly. Remember, there’s beauty in asymmetry!
  2. Slice shallots and garlic
  3. Apply generous amount of fresh thyme leaves and olive oil
  4. Combine ingredients and finish with a pinch of salt and just a few drops of white wine vinegar
  5. Allow to marinate room temperature for 15 minutes before use

Beer Pairing: Trappistes Rochefort 8

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