Butter, bread, a couple a mix-ins......delicious! No Thanksgiving would be complete without stuffing. This was a particularly delicious recipe adapted from Gourmet to make it vegetarian. Great success!
Ingredients:
*About 2 Pounds Sourdough Bread (preferable about 3 days old), chopped in about 1/2 inch cubes*3 Tablespoons olive oil
*4 cups red onion, chopped
*2 cups celery, chopped
*6 cloves garlic, crushed
*6 cups granny smith apples, peeled and chopped
*2 Tablespoons fresh sage leaves, chopped
*1 stick butter :)
*1 1/2 cup dried cranberries
*2 cups vegetable stock
*3/4 cup white wine :)
*3 eggs
*salt and pepper to taste
Directions
1. Preheat oven to 350 degrees. Toss bread with olive oil and 3 cloves garlic. Add salt and pepper and toss altogether. You may need several sheet pans to spread this on. Toast in the oven for about 15 to 20 minutes, until golden brown and toasted. Move toasted bread to a large bowl.
2. In a saute pan, add 2 tablespoons butter. Over medium heat saute onions and celery for about 10 minutes until tender and just starting to brown. Stir often. Add to the bread.3. Add another 2 tablespoon of butter to the saute pan and add the apples. Saute for about 8 minutes until tender. Add to bread, celery, onion mixture.
4. Add 1 Tablespoon of butter to the empty saute pan. Add the chopped sage and remaining crushed garlic. Saute for about 3 minutes over medium heat. Add to bread mixture.
5. Add the dried cranberries to the bread mixture. Toss all together.
6. Add the vegetable stock, wine, remaining 3 Tbs. of butter (melted), and eggs (beat the eggs first). Toss to combine and add about 1 tablespoon and 1 teaspoon black pepper. Toss all together.
7. Pour the stuffing into another roasting pan and back at 375 for about 45 minutes to 1 hour. Stir often to get more toasted pieces on top. Broil on high for a few minute at end to get a nice crust!
YUM!!!
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