Each year at this time I always say I want to try a new stuffing recipe for Thanksgiving but don’t always get it done — this year I did it! I could probably eat stuffing all year round — come to think of it, why don’t we? Maybe this is a trend we need to get behind!
I love stuffing and I love it as leftovers. For this recipe for Apple Stuffing, I wanted to make something light but with flavor!
This recipe uses french bread or a baguette (my favorite). Most stuffing recipes call for stale bread and leaving it out overnight. This one doesn’t call for that.
You just cut up your bread and put it in the oven for 7 minutes to get it nice and toasted. This hardens the bread almost immediately.
While that is toasting, you will start on what goes with the bread. First melt 4 tablespoons of unsalted butter than add your apples, celery, onions, parsley, rosemary, salt & pepper. This will need to cook and soften for 10-15 minutes.
Your bread should look slightly toasted like this when you take it out of the oven.
Your pan of goodies will look like this when you are done cooking it.
In a large bowl mix the bread and mixture together. You will add some chicken stock and put in a 3 quart baking dish. Cover this with aluminum foil. This will cook at 300 for about 30 minutes covered. Then uncover the dish and cook for another 15-20 minutes depending how brown and crunchy you like the top.
You also want to make sure the stock is cooked through. We had to put it back in a few minutes because we put in too much stock. I have adjusted the recipe to reflect that change.
When it’s done, your Apple Stuffing will look like this. It’s perfect with your traditional favorites like turkey, mashed potatoes and gravy.
It’s also perfect for vegetarians!
Happy Thanksgiving everyone! I hope your day is filled with good company and good food!
- 1 1/2 loaves French Bread, cubed
- 4 tablespoons Unsalted Butter
- 2 cups Celery (3 stalks), chopped
- 2 cups Onions, chopped
- 2 Granny Smith Apples, sliced and cubed
- 2 tablespoons fresh Flat-leaf Parsley, chopped
- 1 1/2 teaspoons fresh Rosemary, finely chopped
- 2 1/2 cups Chicken Stock
- Kosher Salt
- Black Pepper
- Pre-heat oven to 300 degrees
- Place cut up bread on a cookie sheet and bake 7 minutes until the bread is dried out
- In a large skillet, melt butter on medium to high heat
- Add chopped celery, onions, apples, parsley, rosemary, 2 teaspoons salt and 1/2 teaspoon black pepper
- Cook 10-15 minutes or until softened
- In a large bowl, combine the bread, vegetable mixture and stock
- Transfer to a 3-quart baking dish and cover with aluminum foil
- Bake for 30 minutes covered
- Uncover stuffing and bake another 15-20 minutes or until top is golden brown
This recipe is adapted from Ina Garten's Herb & Apple Stuffing recipe. It's also good heated up as leftovers.