Sourdough, Apple and Almond Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 cup chopped celery
- 1/2 cup chopped fresh parsley
- 2 cups chopped onions
- 1/4 cup (1/2 stick) butter
- 3 large eggs, beaten to blend
- 1 1/4 pounds sourdough bread, crust trimmed, bread cut into 1/2-inch cubes (about 12 cups)
- 8 bacon slices, chopped
- 2 large gala or fuji apples, peeled, cored, chopped (about 3 cups)
- 1 1/2 cups almonds, toasted, chopped
- 3 tablespoons chopped fresh sage
- 1 3/4 cups (about) chicken stock or canned low-salt chicken broth
- Carbohydrate 57 g(19%)
- Cholesterol 106 mg(35%)
- Fat 35 g(54%)
- Fiber 8 g(32%)
- Protein 22 g(43%)
- Saturated Fat 10 g(49%)
- Sodium 736 mg(31%)
- Calories 617
Preparation Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl. Butter 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.) Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.
Preparation Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl. Butter 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.) Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.
