Nov 22, 2010

bread stuffing with apples and dried cranberries simple thanksgiving part 2

so easy this stuffing. and nearly fool-proof. i love the mix of salty and sweet, moist and chewy in this simple savory, but slightly sweet, dressing.

2 large loaves of freshly baked bread, like baguettes, pain levain or something with a bit of tooth to it. cut into 1 inch cubes and set out to dry overnight.
3 very large onions, finely chopped
4 stalks of celery, finely chopped
1 large bunch of flat leaf parsely, leaves only, chopped
1 cup finely chopped apple, a tart one such as granny smith or braeburn
1 cup dried cranberries
1/2 cup olive oil
2 to 3 cups chicken stock (could easily substitute vegetable stock here for a vegan version)
salt and pepper to taste

cook the chopped onions and celery over medium high heat in the olive oil until translucent, about 5 minutes. add parsley and stir to combine. reserve. heat the chicken stock. now in a large mixing bowl, place the bread cubes. add in the onion/celery/olive oil mixture on top of the bread cubes. combine with your hands or a large wooden spoon. add in the heated chicken stock until pleasingly moist, but not at all soggy, stop before you get to that point. season to taste with salt and pepper. it should already be delicious already, but bake it anyway as your guests will insist on it.

place mixture in large, lightly oiled casserole dish. bake at 350 degrees farenheit for 45 minutes to an hour. cover with foil if it is starting to brown too too much. (this dish can take longer to cook if there are lots of other things in the oven at the same time as is often the case on stuffing holidays). it should only take 45 minutes if it is solo in the oven.

yum. my favorite part of the holiday meal. delicious with gravy, or on its own. also quite good with crown roast of pork or roasted cornish game hens.

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