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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup butter or margarine |
3 celery ribs, diced |
1 medium onion, diced |
2 large granny smith apples, coarsely chopped |
24 white bread slices, cubed |
1 1/2 cups chicken broth |
1 cup almonds, chopped and toasted |
1/4 cup almond liqueur |
2 tablespoons chopped fresh parsley |
1 tablespoon fresh sage sprigs |
1 1/2 teaspoons poultry seasoning |
1 teaspoon salt |
1/4 to 1/2 teaspoon pepper |
garnish: chopped fresh sage |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add celery and onion; sauté 5 minutes or until tender. Add apple; cook, stirring often, 5 minutes. Remove from heat.
2. Add bread and next 8 ingredients to Dutch oven, tossing gently to combine. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered, at 325° for 35 minutes. Uncover and bake 10 more minutes or until golden. Serve with baked or grilled pork chops, if desired. Garnish, if desired.
4. * 2 teaspoons almond extract may be substituted for 1/4 cup almond liqueur.
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