This Apple Thanksgiving Stuffing is a classic recipe with the addition of apple, leek, thyme, sage, and shallots – a guaranteed tasty asset to your table.
Dry Out the Bread
Take your loaf of Sourdough and cut off the crust. Dice into bite size pieces. And leave it out overnight to go stale. It is best to spread the bread out over a large baking sheet so that every piece will dry equally.
Gather Ingredients
Gather ingredients, and dice them up. Preheat oven to 375 degrees F. Grease a 3 qt baking dish.
Fire it up!
In a large skillet, melt butter over medium heat. Now, saute diced onions, shallots, and leek until the raw smell is gone. Next, add in minced garlic and allow it to cook until raw smell is gone. Add in celery, and apples and cook until tender. Finally, pour in the chicken stock, and red wine vinegar and bring to a simmer.
Click here for my Lodge Cast Iron Pan (paid link). I love this pan for the nice and even heat it gives!
Soak ‘N Bake
In a separate bowl, whisk eggs and heavy cream. Add in chopped parsley, thyme, and sage. Set aside.Return to the saute pan and turn off the heat. Pour over the stale bread in the large bowl. Allow it to sit until the bread pieces have absorbed most of it. Add in whisked eggs and mix.Transfer to baking dish and bake covered for 25 minutes. Then bake uncovered for 15 minutes or until golden brown. Enjoy your Apple Thanksgiving Stuffing!
PrintTurkey Stuffing
This Apple Thanksgiving Stuffing is a classic recipe with the addition of apple, leek, thyme, sage, and shallots – a guaranteed tasty asset to your table.
Ingredients
- 1 stick butter
- 1 cup diced onion
- 1 cup diced shallot
- 2 cups diced celery
- 2 chopped apples
- 1 leek diced (white part only)
- 1 tablespoon picked fresh thyme
- 1 tablespoon chopped fresh sage
- 2 teaspoon minced garlic
- 1.5 teaspoon salt
- 1 teaspoon pepper
- 3 cups chicken broth
- 2 teaspoon red wine vinegar
- 2 eggs
- 1/4 cup heavy cream
- 1/4 cup chopped parsley
- 1 sourdough loaf
Instructions
- Take your loaf of Sourdough and cut off the crust. Dice into bite size pieces. Leave it out overnight to go stale in a large baking sheet.
- Preheat oven to 375 degrees F. Grease a 3 qt baking dish.
- In a large saute pan, melt butter over medium heat. Saute, diced onion, shallots, and leek until raw smell is gone. Add in minced garlic and allow it to cook until raw smell is gone. Add in celery, and apples and cook til tender. Salt and pepper.
- Add Chicken stock, and red wine vinegar and bring to a simmer.
- In a separate bowl, whisk eggs and heavy cream. Add in parsley, thyme, and sage. Set aside.
- Return to the saute pan and turn off the heat. Pour over the stale bread in the large bowl. Allow it to sit until the bread pieces have absorbed most of it. Add in whisked eggs and mix.
- Transfer to baking dish and bake covered for 25 minutes. Then bake uncovered for 15 minutes or until golden brown.
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