I have spent many years auditioning different stuffing recipes with the hope of finding one that will become a family favorite. Unfortunately certain members of my family (not to be named) refuse to eat key ingredients in the stuffing that I grew up with and love (my mom’s recipe) which is why I have this dilemma. Finally, after piecing together bits of my mom’s stuffing with several others we have tried over the years this dish has finally emerged. The apples give it a great tart/sweet flavor while the pecans add an irresistible nutty crunch. I have made it for two years in a row now with not a single complaint, and in fact many compliments, so I feel it is finally ready to share.
Stuffing in name only this recipe is actually baked in a medium-sized baking dish in the oven…not in a turkey. You can of course put it in your turkey if you wish but it will add cooking time to the turkey.
Preparation time: Cooking time: Total Time:
sourdough bread loaf
(or gluten-free bread if making this recipe gluten-free)
chopped fresh sage
chopped fresh marjoram
(woody stems removed)
freshly ground black pepper
(Braeburn, Honey Crisp, Pink Lady or Granny Smith)
chopped fresh parsley
(Plus a little extra for garnish)
(if making this vegetarian use vegetable stock, if making gluten-free make sure to get gluten-free stock)
saucepan, large bowl, small bowl, 9x9 baking dish
Preheat oven to 300ºF/150ºC.
Slice the bread into 1” slices. Then spread out the slices into a single later in the oven and cook until the bread is dried out. This should take about 15-20 minutes. Carefully remove the bread from the oven and let it cool. Then cut or tear the bread into bite-sized pieces and place them into a large mixing bowl. Turn the oven temperature up to 375ºF/150ºC.
Melt 4 tablespoons butter in a saucepan over medium heat. Then add the celery, shallots, sage, marjoram, thyme, salt and pepper and sauté for 3-5 minutes until the shallots soften. Remove the mixture from the pan and pour it onto the bread pieces.
Chop the apples into 1/2-inch cubes.
Heat the saucepan over medium heat again and melt the last tablespoon of butter. As soon as it is melted add the cubed apples and sauté them for 3-5 minutes until they soften. Add the cooked apples to the bread mixture.
In a separate bowl whisk the eggs, then add the parsley. Pour this over the bread mixture. Add the pecans and toss everything together.
Drizzle about 1 cup of turkey (or vegetable) stock over the stuffing mixture then toss again. You want it to be soggy but not have a lot of excess liquid. Continue adding stock until you achieve this moisture level.
Place the stuffing into a baking dish, cover and bake for 30 minutes. Remove the cover and bake another 20 minutes to crisp up the edges of the bread.
Garnish with a bit of chopped parsley and serve warm.