Monday, December 13, 2010

Sourdough Stuffing with Almonds and Apples

This stuffing will knock your socks off, seriously!  So good and so easy!  Give it a try!

serves 8-10

2 sourdough baguettes cut into 1-inch cubes
olive oil
2 yellow onions, diced
3-4 large stalks of celery, diced
2 large granny smith apples, cored and diced
2-3 Tbsp flat leaf parsley, chopped
1 1/2 tsp fresh rosemary leaves, minced
2-4 cups veggie stock
1/2 cup sliced almonds

Preheat oven to 300 degrees and grease a 2 quart baking dish.

Put bread cubes on a lined baking sheet, in one layer, and bake for about 3-5 minutes.  You are just looking to dry out the bread, not toast it, so keep a close eye on it. Remove and place in a large bowl.

Bump the oven up to 350 degrees.

In a large saute pan add some olive oil and warm over medium heat.  Add in the onion, celery, apples, parsley, rosemary, and s/p.  Cook for about 10 minutes, or until mixture is soft.  Add to bread cubes in the large bowl.  Also, add in the almonds.

This is where you have to use your judgment.  I said 2-4 cups of stock because the mushiness of stuffing depends on your preference.  I happen to like my stuffing gooey and not dry.  So, I added enough stock that when I pushed down the bread it stayed somewhat compacted.  If you prefer a drier stuffing, I would suggest pouring just enough stock to ensure that all the bread was covered.

Cover the dish with foil and bake for 25-30 minutes.  Remove the foil and continue to cook for an additional 15 or so minutes.  If you have a deeper casserole dish you may need to cook for longer.

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