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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From The 21 Cookbook by Michael Lomonaco and Donna Forsman. I used Macintosh apples instead of the Granny Smith apples indicated and increased the amount of bread slightly but it was still delicious. Ingredients:
2 tablespoons unsalted butter |
1 cup white onion, diced |
3 granny smith apples, unpeeled, cored and diced |
3 eggs |
1 cup chicken stock |
1/4 cup milk |
3 cups french bread cubes, day old |
1 tablespoon dried sage |
salt |
fresh ground black pepper |
Directions:
1. Melt the butter in a large skillet over medium-low heat.
2. Add the onions and cook, stirring, until translucent, 5 to 7 minutes.
3. Add the apples and cook 7 minutes, or until the apples soften and the skin lightens.
4. Remove from the heat and cool.
5. In a large mixing bowl, whisk the eggs with the stock and milk.
6. Add the bread cubes, stirring until the egg mixture is absorbed.
7. Stir in the onion mixture, sage, salt and pepper.
8. Transfer to a greased 2-quart ovenproof dish.
9. Bake in a preheated 375 degree F oven for 25 minutes or until the stuffing is set and the top is nicely browned.
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