Traditional Supper Stuffing with Cider Gravy (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 -5 cups farmhouse-style crusty bread, cut into 1-inch cubes |
1 teaspoon poultry seasoning, 1/3 palmful |
6 tablespoons butter, divided |
4 mcintosh, golden delicious, gala or honey crisp apples |
2 onions, chopped into bite size pieces |
6 ribs celery from the heart, chopped into bite sized pieces |
1 fresh bay leaf |
salt and pepper |
a handful flat-leaf parsley, chopped |
2 pounds roast turkey breast, 3 slices - inch thick from the deli counter, cut into bite sized cubes |
4 cups chicken stock, divided |
3 tablespoons all-purpose flour |
1 cup apple cider |
Directions:
1. Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes.
2. Quarter the apples and slice into each quarter on an angle to cut away the core. Chop apples into bite size pieces.
3. Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and pepper and cook until tender, 7 to 8 minutes. Add turkey to the skillet and combine with vegetables, heat through 2 to 3 minutes then fold in bread and moisten with about 2 cups chicken stock.
4. While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4 to 5 minutes.
5. Serve stuffing doused with 1/2 cup gravy.
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