A Thanksgiving essential, easy and full of apples, celery, and onion.
Course: Side Dish
Keywords:: bread, casserole, dinner, dressing, side dish, stuffing, thanksgiving
Servings: 19" x 13" casserole
1one-pound loafday-old bread, such as challah
4stalkscelery, diced small (about 1 1/2 cups)
2medium apples, medium dice (about 1 1/2 cups)
1large onion, small dice (about 1 cup)
1/2cupchopped flat-leaf parsley
3generous sprigs fresh thyme
3tablespoonschopped fresh sage
1stick (8 ounces) unsalted butter
2cupsunsalted chicken stock or broth
fresh black pepper
To Dry the Bread
Cut your loaf of bread into roughly 1" cubes and spread them onto a sheet pan. Leave to dry overnight on the countertop, or bake for about 1 hour at 225°F, until dry.
For the Dressing
Preheat the oven to 350°F and grease a 13" x 9" x 2" casserole.
Melt the butter in a sauté pan over medium heat. Add the onion, celery, sage, thyme, and a pinch of salt and some fresh black pepper. Cook, stirring occasionally, until soft, about 10 minutes. Fish out the thyme stems and discard.
In a large mixing bowl, combine the dried bread, apple, parsley, and celery onion mixture.
In a separate bowl, whisk together the eggs, chicken broth, salt, and lemon juice. Add to the bread mixture. Toss to coat.
Pour the mixture into the casserole pan and bake, covered, for 20 minutes. Remove the foil and continue to bake for an additional 35 to 40 minutes, until brown on top and most of the moisture has evaporated. Serve hot. If the top seems too dry, drizzle with a little turkey gravy or more chicken broth.
A recipe from Unpeeled. Copyright 2020. All rights reserved.