This is a recipe (or maybe just an approach) to making turkey stuffing using chopped apples as well as chopped onion. It is a bread stuffing. All measurements are approximate - go by looks and taste to make this. I will add photos later on after making a fresh batch. Putting chopped apple in the stuffing was Grandpa's special touch.
The update was to adjust the time for drying out the bread - 45 minutes to an hour in a 200-225 degree oven is enough.
Ingredients:
- One loaf sandwich bread - wheat bread or Roman Meal bread works well (this was made with a whole-grain sandwich loaf with various seeds in it
- 1 stick butter (1/2 cup)
- 1 to 2 cups chopped celery
- 1 large chopped onion
- 2-3 large apples, washed, cored and chopped into smallish pieces (cut the applies right before the second step below) - leave the apple peel on or peel them (I leave it on, for color & texture)
- 2 cups or so Turkey broth (make from cooking the neck & gizzard pieces in a few cups of water - make extra to use for making gravy) or use chicken broth from the store, or vegetable broth (if you want the stuffing to be vegetarian)
- Salt to taste
- Ground pepper to taste
- 1-2 tablespoons dried rubbed sage, or dried sage leaves from farmers' market if you can get it, rubbed between your hands & hard stems removed
Dry the bread, spread out (overlapping OK) on cookie sheets in a very low oven (200-225 degrees) for 45 minutes to 1 hour. Break the bread into small pieces, holding the slices over a large bowl or pot to catch all the crumbs. (You will use the large bowl or pot to mix the rest of the ingredients into the stuffing.)
In a large skillet, melt the butter, add the celery, onions & apples, and sautee all of it for a few minutes until the onion turns translucent. I usually core and chop the applies while the onion & celery starts to cook, so that the apple doesn't turn brown before it can cook.
Pour the veggies and butter over the bread chunks, toss lightly to mix, then taste for salt and add salt & pepper to taste. Add the sage and toss. Add the broth and mix lightly.
Pack the stuffing into baking dishes, and refrigerate until about 45 minutes before the turkey is done. Then put the baking dishes into the oven and bake until the turkey is served. Glass baking dishes should be put in a 325 degree oven (a little lower than the 350 for the turkey).
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