Sourdough, Apple and Almond Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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San Francisco is famous for its sourdough, and a wide variety of apples are grown in Sonoma. In this sensational dressing, both ingredients are combined with almonds, which are harvested throughout the state. If you are roasting a turkey in a 350°F oven, cook the stuffing alongside, covered for 45 minutes and uncovered for about 15 minutes. Ingredients:
1 1/4 pounds sourdough bread, crust trimmed, bread cut into 1/2-inch cubes (about 12 cups) |
1/4 cup (1/2 stick) butter |
8 bacon slices, chopped |
2 cups chopped onions |
1 cup chopped celery |
2 large gala or fuji apples, peeled, cored, chopped (about 3 cups) |
1 1/2 cups almonds, toasted, chopped |
1/2 cup chopped fresh parsley |
3 tablespoons chopped fresh sage |
3 large eggs, beaten to blend |
1 3/4 cups (about) chicken stock or canned low-salt chicken broth |
Directions:
1. Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl.
2. Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)
3. Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.
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