Roasted Apple-Hazelnut Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tsp. extra-virgin olive oil
4 medium app0les,peeled, cored and cut into large dice (Braeburn, Granny Smith or Gravenstein; see note)
1 medium onion, diced
1 celeriac knob, peeled and diced or 1 1/2 cups diced celery
3 closes garlic, minced
1/2 cup pear brandy or applejack*
5 cups artisan bread, such as Grand Central's Como, cut into large dice
2 eggs, lightly beaten
1 1/2 cups chicken stock or both, plus additional if needed
2 tsp. chopped fresh thyme
1/2 cup0 toasted chopped hazelnuts, pecans or walnuts (see note)
Salt
Freshly ground black pepper
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Directions: |
Directions:Preheat the oven 350 degrees. Heat the olive oil in a large nonstick sauté pan over high heat until smoking hot. Add the apples and cook, without stirring until browned, 3 to 4 minutes. Toss and cook again to brown. Add the onion, celery and garlic and sauté for about 4 minutes. Add the sherry and brandy and cook until the liquid has reduced to about 1/4 cup, about 5 minutes. Remove from the heat and let cool completely.
Combine the diced bread and cooled apple mixture in a bowl and toss well. Add the eggs and mix well. Add the chick stock and mix well, adding additional stock if necessary to make sure the stuffing well-moistened (to test, press a handful in your palm; it should form a solid ball, but not be too wet). Add the thyme and nuts and mix well Season with salt and pepper.
Place stuffing in a 3-quart baking dish, cover with foil and bake about 1 hour. For crispier stuffing, remove the foil after 50 minutes of baking, place the stuffing under a medium broiler and broil until gold brown. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:@45-60 minutes |
Personal
Notes: |
Personal
Notes: Leaving the peel on red apples will give the stuffing a rosy tinge.
To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skills crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth. ( I have used both hazelnuts and pecans and both taste good. If your in a hurry, using pecans without toasting works just fine!
I have also used both pear brandy and applejack brandy. Although I prefer pear brandy, it is harder to find. Applejack tastes just as good!
If using canned chicken stock or broth, use low sodium broth. If you want to add salt, cook up a bit of the stuffing in a sauté pan and taste before adding the salt.DO NOT taste uncooked stuffing, as it contains raw eggs.
This makes a delicious compliment to any turkey!
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