This version of a classic side features tart apple to wake up your palate, along with the classic flavor of celery and plenty of herbs.
Time: 50 minutes
- ¾ loaf whole wheat bread, cubed to make 8 cups (10 slices)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1 medium carrot, quartered lengthwise and chopped
- 1 large Granny Smith apple, peeled and chopped
- 3 cups vegetable or chicken stock
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Walnuts or pecans, optional
- Cube bread, spread on a sheet pan, and allow to dry for a few hours.
- Heat the oven to 400 degrees F. Lightly oil a 2-quart baking dish.
- In a large pot, drizzle the olive oil and place over medium-high heat. Add the onions and stir for a couple of minutes, then add the celery, carrots and apple; continue to stir.
- When the mixture starts to sizzle, reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes. Add the stock, sage, thyme, salt and pepper and stir. Gently fold in bread cubes.
- Transfer to the prepared baking dish, and use the back of the spoon to pat down evenly, compressing to make an even layer. If desired, sprinkle a handful of walnuts or pecans on top and press into the stuffing.
- Bake for about 30 minutes, until crusty and browned on top. Serve warm. Keeps, tightly covered, in the refrigerator for up to 4 days.