Apple-Herb Stuffing for All Seasons
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Ingredients
- 6 cups torn chunks French, sourdough or country loaf, torn into bits (2 7-ounce demi-baguettes)
- 5 tablespoons unsalted butter
- 1 large Spanish or sweet onion, chopped small
- 1 large or 2 small stalks celery, diced small
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon table salt, plus more to taste
- Freshly ground black pepper
- 1 large or 2 small firm, tart apples, such as Granny Smith, peeled, cored and diced small
- 1/4 cup roughly chopped flat-leaf parsley
- 3 sage leaves, minced
- 1/2 to 1 cup turkey, chicken or vegetable stock or broth
- 1 large egg
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Preparation
Chef’s notes
Variations include substituting cornbread for some of the bread or adding sausage.
The author prefers calling this dish 'stuffing' even when it's technically a 'dressing.'
Can be reheated and enjoyed any time of the year.