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12
www.KALORIK.com
EKP 47828 – 200605
SOURDOUGH APPLE STUFFING / Serves 6
The American Holiday Table is all the better with a beautiful bird and a savory
stuffing/dressing and stuffing is by far the favorite of the Thanksgiving leftovers. Add
mushrooms, use Challah or cornbread, add dried fruit, even oysters; to modify as you like.
• 2 pounds sourdough bread, crust
trimmed and cut into
o 1/2-inch cubes
• 1/2 pound thick-cut bacon, cut into
1/2-inch pieces
• 1 sweet yellow onion, diced
• 2 celery stalks, diced
• 1 Gala or Fuji apple - peeled, cored
and diced
• 3/4 cup pecan halves, toasted
• 1/4 cup freshly chopped parsley
• 1 tablespoon fresh sage, chopped
• 3 large eggs, beaten
• 1 stick (4 ounces) unsalted butter,
melted
• 2 cups low-sodium chicken broth
• Salt and freshly ground pepper
Preheat the oven to 350ºF. Spread the bread cubes in a single layer onto two baking
sheets. Bake until lightly toasted, about 12 minutes, tossing once during baking. Remove
from the oven and let cool. Transfer to a large mixing bowl.
Cook the diced bacon over medium heat in a saucepot until crisp. Add the onion and
celery and sauté until tender, about 5 minutes. Add the diced apple and sauté 3 minutes
more. Add the bacon mixture to the bread cubes along with the nuts, parsley and sage
and mix well. Add the eggs and melted butter and mix to combine. Add enough stock to
moisten the mixture. Season with salt and pepper. Spoon the mixture into a buttered 3-
quart pot. Cover and bake at 350ºF for 45 minutes. Uncover and bake 15 minutes more, or
until the top is golden and crisp.
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