My family absolute love stuffing and it features large on a Thanksgiving and Christmas table for us. This recipe is tried and true. A well buttered pan is the secret.
1 lb crusty, rustic bread loaf, torn into 1 ½ in pieces
4 tbsp butter
2 tbsp olive oil
½ cup fresh sage leaves
2 medium onions, finely chopped
4 stalks celery, chopped
½ tsp black pepper
2 ½ tsp salt
1 large unpeeled fuji or pink lady apple, grated on large side of grater
2 large eggs
2 cups chicken broth
1 tbsp apple cider vinegar
Preheat oven to 140º. Spread bread on 2 rimmed baking sheets and bake until dry and crisp (about 20 mins).
Let cool for 30 minutes.
Increase oven to 180º. Grease a 13 by 9 in baking dish with 1 tbsp butter. Heat oi and 2 tbsp butter in a large skillet until butter melts. Add sage, stir often until crisp. Transfer to a plate.
Add onions, celery, pepper and 1 ½ tsp salt to the pan and cook until mixture softens. Transfer to a big bowl and add the bread, grated apple and half of the sage.
Whisk the eggs in a medium bowl, add broth, vinegar and remaining salt and whisk to combine. Pour the broth mixture over the bread mixture and stir gently to combine. Let the mixture stand for about 5 minutes.
Transfer the bread-apple mixture to the prepared dish. Top evenly with crisped sage and dot with the remaining butter. Cover with foil and bake at 180º until steaming and slightly puffed, about 30 minutes. Uncover and continue to bake until golden brown, about 30 – 40 minutes.
Enjoy with your favourite roast!! I hope this also becomes part of your Christmas menu!
Lots of love and happy holidays.