Apple Pecan Dressing
4 cups day-old bread, cut into chunks (we like sourdough for this recipe)
2 tablespoons olive oil
1 large onion, diced
2 stalks celery, chopped
3 large tart apples, peeled and cut into ½-inch chunks
½ cup cream
2 cups low sodium chicken stock
1 cup toasted pecans, chopped
½ cup dried cranberries
¼ cup flat leaf parsley, chopped
1 tablespoon fresh sage, chopped
½ teaspoon cinnamon
¼ teaspoon fresh grated nutmeg
Kosher salt and fresh ground pepper
Preheat oven to 350 degrees. Place the bread cubes in a food processor and pulse a few times until they start to crumble. Do not over process.
Heat oil in a large skillet over medium heat. Add onion and celery. Sauté for 8 minutes until onion is golden. Add apples and continue to sauté for another 5 minutes until apples have softened. Set aside.
In a large bowl, mix together the cream, eggs and stock. Add the bread cubes and remaining ingredients. Toss to combine. Season with salt and pepper. Add more cream or broth if the dressing appears to be to dry.
Place stuffing a buttered ovenproof dish and bake for 45 minutes.
You may substitute the bread with a packaged stuffing if you prefer.Tags: Fall Harvest —