Email to Cat      

Thanksgiving: Apple, Celery & Sourdough Stuffing

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 1 pound loaf sourdough bread, cut into ½-inch cubes with crust intact
â—¦ ¾ cup unsalted butter
â—¦ 2 large yellow onions, finely chopped
â—¦ 1 ½ cups finely chopped celery, including some leaves
â—¦ 2 large Granny Smith apples, cored and diced
â—¦ 2 tablespoons chopped fresh sage, or 1 teaspoon dried sage
â—¦ 1 teaspoon dried thyme
â—¦ ½ teaspoon freshly grated nutmeg
â—¦ Kosher salt
â—¦ ½ teaspoon freshly ground pepper
â—¦ â…“ cup minced fresh flat-leaf parsley
â—¦ 3 large eggs, lightly beaten
â—¦ 2 ½ cups turkey stock, chicken stock, or low-sodium poultry broth


Recipe

Preheat the oven to 250° F. Lightly butter a 4-quart baking dish.

Spread the bread cubes on two rimmed baking sheets and dry in the oven for 40 minutes. Remove from the oven and set aside. Raise the oven temperature to 375° F.

In a large frying pan over medium heat, melt 3 tablespoons of the butter. Add the onions and celery and sauté until soft, about 10 minutes. Transfer to a large bowl. In the same pan over medium heat, melt 2 tablespoons of the butter. Add the apples and sauté until glazed, about 5 minutes. Transfer to the bowl with the onion-celery mixture. Add the sage, thyme, nutmeg, salt to taste, and the pepper and mix well. In the same pan over medium heat, melt the remaining 7 tablespoons butter. Add the bread cubes and parsley and toss to coat.

Transfer to the bowl. In another bowl, combine the eggs and stock and whisk until blended. Pour the stock mixture over the bread mixture and toss gently.

Transfer the mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 20 minutes. Uncover and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest for about 10 minutes before serving.

Serves 8 to 10