On Thanksgiving I tried my hand at stuffing from scratch. I'll admit, for years I was a Stove Top stuffing kind of girl. It was easy and tasty and good enough. I didn't know what I was missing.
I had this recipe for rye and apple stuffing from the November 2008 issue of Real Simple Magazine. I had been saving breadcrumbs for months, mostly sourdough and french, so I omitted the rye from the recipe.
4 tablespoons (1/2 stick) unsalted butter, plus more for the dish
1/2 loaf rye bread, cut into 1/2-inch pieces (about 6 cups)
1/2 loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups)
2 onions, chopped
4 stalks celery, cut into 1/2-inch pieces
kosher salt and black pepper
2 Granny Smith apples, cut into 1/2-inch pieces
3 cups low-sodium chicken broth
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh sage, chopped
2 large eggs, beaten
Heat oven to 400° F.
Butter a deep 3-quart casserole dish.
Place the bread on a rimmed baking sheet and toast until golden, 10 minutes. Transfer to a large bowl.
Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the apples and cook for 2 minutes. Add the broth and bring to a boil.
Add the vegetable mixture, parsley, and sage to the bread and toss to combine. Mix in the eggs. Transfer to the prepared dish and cover loosely with buttered foil.
Bake for 30 minutes. Uncover and bake until golden, 12 to 15 minutes.
1. I actually had homemade chicken broth on hand from earlier this fall. I think it's what made the stuffing so good.
2. The sage came from our yard!
3. Sausage would have been a nice addition to the recipe. Maybe next year?
4. The stuffing was so good I decided it will be my go-to Thanksgiving stuffing from now on. It was time consuming and occasionally a pain in the ass, but it was worth it. So long Stove Top!
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