Monday, November 5, 2012

Monday Recipe: Bread Stuffing With Honey Crisp Apples (via Relish)

     We're heading back into Thanksgiving territory this week for another great side dish. When you think Thanksgiving side dishes, stuffing is usually the first thing to come to mind. No, not "dressing," stuffing. We don't deal in dressing in my house. You take food and stuff it into your mouth. Stuffing. Dressing sounds like you should be wearing the food.
Well, at least I'm not hungry any more.
     When it comes to stuffing, we've always been a Stove Top house. Nothing fancy. Maybe add some celery, onion and walnuts. When I was little, we used to stuff the bird, but then my parents became convinced we'd get trichinosis, or the collywobbles or something and started cooking the stuffing separately. I think it was actually the fact that my sister liked the stuffing crispy and not soggy. I'm not bitter. A couple of years ago, I found a new stuffing recipe and gave it a spin. The reason the recipe caught my eye was largely in part due to my mother. She had been banging on about honey crisp apples and how they were the Best Thing Ever. Being a good son, I decided to surprise her with honey crisp apple stuffing when we had her down for Thanksgiving. It was a hit and became a fixture at the holiday table. It's easy to make. It can be a touch pricey as honey crisp apples are generally around $2.50 a pound if you're lucky. If you have an ALDI near you, take a look there. They occasionally have honey crisp apples for $1.25 a pound. They tend to be a bit dinged up, but you're cutting them up and cooking them, so quit whining. 

Bread Stuffing with Honey Crisp Apples (via Relish)

  • 1/2 cup (1 stick) butter
  • 1 1/2 cups chopped onion (1 large onion)
  • 1 1/2 cups chopped celery (about 6 ribs)
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon Freshly ground black pepper
  • 12 cups torn artisan white bread (about a 1-pound loaf)
  • 3 cups diced honey crisp apples (about 3 apples)
  • 2 1/2 cups reduced-sodium turkey or chicken broth
  1. Preheat oven to 375F. 
  1. Melt butter in a medium skillet over medium-high heat. Add onion and celery; sauté until tender, about 12 minutes. Add sage, salt and pepper. 
  2. Place bread in a large bowl. Add onion mixture, any liquid from cooking the vegetables, apples and broth; toss well. 
  3. Transfer stuffing to a 13 x 9-inch baking pan and bake 20 minutes. Remove from oven and stir. If the stuffing seems too dry, add more broth. Return to oven and bake 20 minutes. Makes 12 cups.
Nutritional Info: Calories 240, Fat 11g, Sodium 580mg, Carbohydrate 31g

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