Apple Sage Stuffing Recipe #347023
From "The 21 Cookbook" by Michael Lomonaco and Donna Forsman. I used Macintosh apples instead of the Granny Smith apples indicated and increased the amount of bread slightly but it was still delicious.
by Irmgard
55 min | 10 min prep
SERVES 4 -6
- 2 tablespoons unsalted butter
- 1 cup white onion, diced
- 3 granny smith apples, unpeeled, cored and diced
- 3 eggs
- 1 cup chicken stock
- 1/4 cup milk
- 3 cups French bread cubes, day old
- 1 tablespoon dried sage
- salt
- fresh ground black pepper
- Melt the butter in a large skillet over medium-low heat.
- Add the onions and cook, stirring, until translucent, 5 to 7 minutes.
- Add the apples and cook 7 minutes, or until the apples soften and the skin lightens.
- Remove from the heat and cool.
- In a large mixing bowl, whisk the eggs with the stock and milk.
- Add the bread cubes, stirring until the egg mixture is absorbed.
- Stir in the onion mixture, sage, salt and pepper.
- Transfer to a greased 2-quart ovenproof dish.
- Bake in a preheated 375 degree F oven for 25 minutes or until the stuffing is set and the top is nicely browned.
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5 stars