Sourdough Stuffing with Apples and Leeks Recipe
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Category: |
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Ingredients: |
Ingredients: 12 cups ˝-inch sourdough cubes, from about 1 ˝ pounds stale bread
˝ cup olive oil
3 cups chopped sweet onions
2 cups chopped celery root
2 leeks, cleaned and thinly sliced
2 large firm, tart apples, such as Granny Smith, peeled, cored and chopped
˝ cup dried cranberries
3 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh thyme leaves
˝ teaspoon table salt, plus more to taste
2 teaspoons poultry seasoning
3 to 4 cups vegetable stock
Salt
Pepper
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Directions: |
Directions:Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large, rimmed baking sheet. Use 2 or bake in batches if necessary as you want the cubes to be in a single layer. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan.
Generously oil a large casserole. Set aside.
Heat oil in a large skillet over medium heat. Add onion and celery root and cook, stirring occasionally, until very soft, but not browned, about 7 minutes. Add apples and leeks and cook a few minutes longer until apples are crisp tender. Add sage, thyme, and poultry seasoning, stir and cool for half a minute longer, than remove from heat.
Transfer the apple mixture to a very large bowl, add bread cubes, and toss well. Add 2 cups stock, toss well, then add more stock, a little at a time until stuffing is well-moistened, but not soggy. (You may want to pause on occasion, to see how much liquid the bread absorbs. Nothing bad comes of the stuffing absorbing the liquids for longer.) Taste and adjust seasoning if desired.
Preheat oven to 375°F. Pour stuffing into prepared casserole. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes or until the top is golden brown. |
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Personal
Notes: |
Personal
Notes: To make your own poultry seasoning, mix 4 teaspoons ground sage, 3 teaspoons ground thyme, 1 teaspoon ground marjoram, 2 teaspoon ground rosemary, one-eighth teaspoon nutmeg, and 1 teaspoon white pepper. Although we tend to call this “stuffing,” it is actually dressing, as stuffing goes inside the bird, dressing is baked outside. In order for a true stuffing to be safe, one must cook the turkey or chicken to a higher temperature, and this often causes the meat to dry out.
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