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Category: Stuffing
Prep Time: Cook Time: Total Time:
1 cup onion, diced
1 cup celery, diced
1 cup Granny Smith apples, diced
1/4 cup shallots, minced
2 Tbsp butter
2 cups hearty chicken stock
1 Tbsp roasted garlic puree (roast garlic bulb in 350-degree oven for 20 minutes or until softened; peel and mash)
1/2 tsp chopped fresh thyme, stems removed
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh basil
4 cups diced white bread croutons, toasted
salt and fresh ground pepper
In a large skillet over medium heat, saute onions, celery, apples and shallots in 2 Tbsp butter until tender. Add 2 cups chicken stock and simmer until liquid is reduced by half.
Add garlic and herbs. Stir in croutons. Serve immediately or put in baking dish and bake at 350 degrees until crunchy.
serves 8
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Dressing with Roasted Garlic and Apples
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Category: Stuffing
Prep Time: Cook Time: Total Time:
1 cup onion, diced
1 cup celery, diced
1 cup Granny Smith apples, diced
1/4 cup shallots, minced
2 Tbsp butter
2 cups hearty chicken stock
1 Tbsp roasted garlic puree (roast garlic bulb in 350-degree oven for 20 minutes or until softened; peel and mash)
1/2 tsp chopped fresh thyme, stems removed
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh basil
4 cups diced white bread croutons, toasted
salt and fresh ground pepper
In a large skillet over medium heat, saute onions, celery, apples and shallots in 2 Tbsp butter until tender. Add 2 cups chicken stock and simmer until liquid is reduced by half.
Add garlic and herbs. Stir in croutons. Serve immediately or put in baking dish and bake at 350 degrees until crunchy.
serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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