Sourdough Stuffing with Apples and Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prepare the onion mixture up to 3 days ahead. Cover and store in the refrigerator. You can also toast the bread up to 3 days ahead; store it in an airtight container. Before serving, combine the onion mixture and bread, then add the broth and bake. Ingredients:
1 (1-pound) loaf sourdough bread, cut into 1/2-inch cubes (about 12 cups) |
2 tablespoons butter |
2 cups vertically sliced red onion |
2 cups thinly sliced celery |
2 cups chopped 33%-less-sodium ham (about 10 ounces) |
2 cups diced peeled braeburn apple |
1/2 teaspoon dried thyme |
1/2 teaspoon poultry seasoning |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Arrange the bread cubes in single layers on 2 baking sheets. Bake at 350° for 18 minutes or until toasted. Remove from oven.
3. Increase oven temperature to 375°.
4. Melt butter in a large nonstick skillet over medium-high heat. Add onion and celery; sauté 4 minutes or until tender. Add ham and next 5 ingredients (ham through salt); sauté 2 minutes.
5. Combine onion mixture and bread, tossing gently to combine. Add broth; toss gently to coat. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. Cover and bake at 375° for 10 minutes. Uncover and bake an additional 35 minutes or until golden brown.
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