Keyword: apple sage stuffing, homemade stuffing, stuffing, Thanksgiving stuffing
- 1 small loaf of bread cubed
- 1/4 c olive oil
- 1 stick of unsalted butter divided
- 2 celery stalks chopped
- 2 carrots peeled and diced
- 1 large onion diced
- 2 medium to large Granny Smith apples diced
- 4 cloves of garlic pressed
- 1 1/4 tsp dried sage
- 1/2 tsp thyme
- 1/2 tsp marjoram
- salt and pepper to taste
- 1/2 cup to 1 cup of chicken or turkey stock*
- 1/4 cup fresh parsley chopped
Cube and toast the bread. Tear or cut the bread into equal pieces and put it into a large bowl. Toss with 1/4 cup of olive oil. Pour onto two cookie sheets that you’ve lined with aluminum foil. Toast the bread in a 350 degree oven for 7-10 minutes or until the bread looks like toast and is slightly crunchy. Remove from the oven and set aside.
Prepare the veggies and apples. Dice the celery, carrots and onions into equal sized pieces and cube the apples. Melt 3 tablespoon of butter over medium heat in a large pan. When the butter is melted, add the veggies, apples and 4 pressed cloves of garlic to the pan. Season with salt, pepper, sage, dried thyme and marjoram. Saute for 10 minutes or until the veggies are tender. Remove from the heat.
Mix the veggies with the bread. Pour the softened veggies into a bowl with the cubed toasted bread and 1/2 a stick of cubed butter. Toss together until combined. Then stir in 1/2 cup of stock or a bit more if you want your stuffing more moist. Stir in the chopped parsley.
Bake and enjoy.Transfer everything into a buttered or greased oven safe dish. Top the stuffing with the remaining half stick of cubed butter. Bake at 350 for 20 minutes covered then remove the cover and bake for an additional 10 minutes or until golden brown. Enjoy
* You could also use pan drippings from the bird. And this is to your own taste and moisture preference. If you find yourself wanting to add more than a cup, by all means do so.