- 1 loaf sourdough bread, 1 lb, cut into 1/2-inch cubes with crust intact (about 10 cups)
- ¾ cup unsalted butter
- 2 large yellow onions, about 1 lb total weight, finely chopped
- 1 ½ cups finely chopped celery, including some leafy tops
- 2 large Granny Smith apples, about 1 lb total weight, halved, cored, and diced
- 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon freshly ground pepper
- ⅓ cup minced fresh flat-leaf parsley
- 3 large eggs, lightly beaten
- 2 ½ cups chicken stock or reduced-sodium chicken broth
DirectionsActive time: about 30 minutes
Total time: 1 ½ hours
IPreheat the oven to 250°F (120°C). Spread the bread cubes on 2 rimmed baking sheets and dry in the oven for 40 minutes. Remove from the oven and set aside. Raise the oven temperature to 375°F (190°C).
In a large frying pan over medium heat, melt 3 tablespoons of the butter. Add the onions and celery and sauté until soft, about 10 minutes. Transfer to a large bowl. In the same frying pan, melt 2 tablespoons of the butter, add the apples, and sauté until glazed, about 5 minutes. Transfer to the bowl holding the onion-celery mixture. Add the sage, thyme, nutmeg, salt to taste, and the pepper and mix well. Again in the same frying pan, melt the remaining butter, add the bread cubes and parsley, and toss to coat. Transfer to the bowl. In another bowl, combine the eggs and stock and whisk until blended. Pour the stock mixture over the bread mixture and toss gently.
Transfer the stuffing to a lightly buttered 4-qt (4-l) baking dish, cover tightly with aluminum foil, and bake for 30 minutes. Uncover and continue to bake until the stuffing is hot throughout and lightly browned and crisp on top, 20–30 minutes longer. Serve hot.
Appears with permission from Williams-Sonoma Thanksgiving Entertaining: Inspired Menus for Cooking with Family and Friends. Recipes by Lou Seibert Pappas; photographs by Quentin Bacon.
Copyright 2005 by Weldon Owen Inc. and Williams-Sonoma Inc.