Date: Thu, 14 Oct 93 08:27:36 EDT
From: Christina Hulbe (firstname.lastname@example.org)
Modification of a recipie from _Eating Well_. I have not made it but
my mother has. She reported that it was mild && too soggy for her
taste. Adding a tsp of fennel might remind you of sausage-type
stuffing. I think some raisins &&/or 1/4 cup of sherry in place of
some stock would be welcome additions as well.
Sage and 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 tsp sage, rubbed dried
1 tsp thyme, dried
1/2 Cup chopped cranberries
1-1/2 Cup vegetable stock
salt && pepper to taste
Preheat oven to 350 degrees F. Spread bread cubes on a
baking sheet and toast for 15 or 20 minutes, until
Heat a large non-stick skillet over medium heat. Put
celery and onion into skillet, cover, and allow to sweat
for 5 minutes. Add two Tbsp of the stock and stir
to release any browned bits. Simmer until liquid
evaporates. Add apples && two more Tbsp of stock &&
simmer, stirring, until liquid evaporates. Stir in sage,
thyme, && 1/4 cup of stock, cover, reduce heat to low,
&& simmer until apples are tender, 5 or 6 minutes.
Pour bread mixture into a large bowl, mix in cranberries,
drizzle with remaining stock, && season with salt && pepper.
Transfer to a 10-cup casserole, lightly coated with
non-stick spray, cover, && bake in a 325 degree F oven
for 35 to 45 minutes.
apples which maintain their shape when baked are best,
Northern Spy is *the* quintiscential choice but Golden
Delicious would be good too.