Savory Bread Stuffing/Dressing With Apples |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
Adapted from a recipe in the Nov 09 issue of Better Homes and Gardens. This was delicious! Ingredients:
22 ounces loaf of day-old italian bread, cut into 1/2 inch cubes, and toasted in oven |
2 tablespoons olive oil |
3 ounces bacon, diced |
2 large fennel bulbs, trimmed and chopped |
1 large onion, chopped |
2 garlic cloves, pressed |
2 large granny smith apples, chopped |
1 cup dried cranberries |
3 cups chicken stock |
1/2 cup flat leaf parsley, fresh, chopped |
1 tablespoon finely chopped fresh sage leaf |
1 tablespoon finely chopped fresh rosemary |
salt and pepper |
Directions:
1. In large Dutch oven or heavy saucepot, heat oil on medium-high, until hot.
2. Add bacon and cook until golden brown, and crisp. With slotted spoon, remove to paper towels, to drain.
3. In same Dutch oven. add fennel, onion, and garlic. Cook 7 minutes or until vegetables are golden and tender, stirring frequently. Add apples and cranberries, and cook 4 minutes or until softened, stirring frequently.
4. Add broth and heat to boiling, reduce heat to medium-low and simmer 5 minutes.
5. In a large bowl, combine bread and broth mixture. Stir in parsley, sare, rosemary, salt and pepper and bacon.
6. In a shallow 3-quart glass baking dish, spread mixture.
7. Cover with foil, and bake 25 minutes at 350 degrees.
8. Uncover and bake 15 minutes longer or until top of stuffing is golden brown.
|
|