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Prep Time: Cook Time: Total Time:
Sage-Apple Dressing
8 cups cubed stale bread, about 12 slices
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled, cored, chopped
1 1/2 tsps. sage, rubbed dried
1 tsp. thyme, dried
1/2 cup chopped cranberries
1 1/2 cups vegetable stock
salt and pepper to taste
Preheat oven to 350 degrees. Spread bread cubes on a baking sheet and toast for 15 or 20 minutes, until lightly toasted.
Heat a large non-stick skillet over medium heat. Put celery and
onion into skillet, cover, and allow to sweat for 5 minutes. Add 2
tbsps. of the stock and stir to release any browned bits. Simmer until
liquid evaporates. Add apples and 2 tbsps. stock and simmer,
stirring, until liquid evaporates.
Stir in sage, thyme and 1/4 cup stock, cover, reduce heat to low, simmer until apples are tender, 5 to 6 minutes.
Pour bread mixture into a large bowl, mix in cranberries, drizzle
with remaining stock, season with salt and pepper.
Transfer to a 10 cup casserole, lightly coated with non-stick spray, cover and bake in a 325 degree oven for 35 to 45 minutes.
Serves 8 to 10.
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Sage-Apple Dressing
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Category: Recipes
Prep Time: Cook Time: Total Time:
Sage-Apple Dressing
8 cups cubed stale bread, about 12 slices
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled, cored, chopped
1 1/2 tsps. sage, rubbed dried
1 tsp. thyme, dried
1/2 cup chopped cranberries
1 1/2 cups vegetable stock
salt and pepper to taste
Preheat oven to 350 degrees. Spread bread cubes on a baking sheet and toast for 15 or 20 minutes, until lightly toasted.
Heat a large non-stick skillet over medium heat. Put celery and
onion into skillet, cover, and allow to sweat for 5 minutes. Add 2
tbsps. of the stock and stir to release any browned bits. Simmer until
liquid evaporates. Add apples and 2 tbsps. stock and simmer,
stirring, until liquid evaporates.
Stir in sage, thyme and 1/4 cup stock, cover, reduce heat to low, simmer until apples are tender, 5 to 6 minutes.
Pour bread mixture into a large bowl, mix in cranberries, drizzle
with remaining stock, season with salt and pepper.
Transfer to a 10 cup casserole, lightly coated with non-stick spray, cover and bake in a 325 degree oven for 35 to 45 minutes.
Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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