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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sourdough, Apple and Almond Dressing Recipe

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This recipe for Sourdough, Apple and Almond Dressing is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 pounds sourdough bread, crust trimmed, bread cut into 1/2-inch cubes (about 12 cups)
1/4 cup (1/2 stick) butter
8 bacon slices, chopped
2 cups chopped onions
1 cup chopped celery
2 large Gala or Fuji apples, peeled, cored, chopped (about 3 cups)
1 1/2 cups almonds, toasted, chopped
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh sage
3 large eggs, beaten to blend
1 3/4 cups (about) chicken stock or broth
Directions:
Directions:
1. Preheat oven to 350º. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to a very large bowl.

2. Butter a 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)

3. Preheat oven to 425º. Mix eggs into dressing. Add enough stock to moisten to desired consistency. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.
Personal Notes:
Personal Notes:
1998
You need to use the sourdough bread; it gives it a nice flavor. Add extra chicken stock for moistness, as desired.

 

 

 

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