Hey Amy!

Everyone has their opinion on stuffing.  Some think it should be pure with just a few seasonings while others like the pungent flavor of additional fruits and vegetables.  I usually go with my personal cravings as I head into the week of cooking.  Sometimes the aromas of the market will guide me to what stuffing we have.  This recipe is one I used years ago and the flavors are outstanding..and trickle into the bird.

Ingredients:

1/2 c. unsalted butter
2 yellow onions, chopped
4 celery stalks, chopped
2 large red apples, cored and chopped
2 cloves garlic, minced
1/2 c. fresh parsley, chopped
3 Tbsp. fresh sage, chopped
2 Tbsp. fresh thyme, chopped
1 1/2 c. apple cider
1 loaf country bread, cubed and lightly toasted
2 1/2 tsp. salt
1 tsp. ground pepper

Melt butter in large frying pan.  Add the onions, celery, and apples and cook, for 10 minutes stirring frequently.  Stir in garlic, parsley, sage, and thyme and saute for about 3 minutes.  Transfer to a large bowl.  Pour the apple cider into the pan and bring to a boil, stirring constantly to loosen any brown bits on the bottom of pan.  Boil until reduced to 1 c., about a couple of minutes.  Add the cider, the bread cubes, salt and pepper to the vegetables and toss to coat.  The stuffing should just hold together when scooped on a spoon.  Adjust the seasoning.  Cover and refrigerate until ready to stuff the bird.

When ready to stuff the bird, stuff loosely.  It will expand and you don’t want it ‘spitting out’ stuffing into the baking pan.  Any remaining stuffing, place in a buttered baking dish, dot with butter, cover and bake for 30 minutes in oven roasting the bird.  Or if you have no bird and are making this as it’s own dish, cook in a 325 oven.

Do not stuff the bird in advance.  It is very dangerous.  If you put loosen the skin on your bird and place apple slices and other seasonings under the skin, you will have an apple delight at your table.   Omit the butter and you have a vegan delight!

xo–me

Be Sociable, Share!

•