Monday, October 5, 2009

Crispy Herb and Apple Stuffing

I made my first Turkey last year, (we hosted dinner for our friends Saturday and went to our family's on Sunday). Most of the direction was given to me over the telephone by my mom and grandmother. Billy took all the guts out, (as I would say did the dirty work!). I also did not have a baster and had to lift and pour each time. Also, I opted not to stuff the turkey with the stuffing, but a peeled lemon which turned out nice. The bouquet garni really made the bird (using 1/2 for the turkey and half for the stuffing). It turned out well and maybe a bit small since there was nothing left but bones. This year we look forward to going to our family's only for Thanksgiving since our kitchen is undergoing renovations. Hope everyone has a fantastic Thanksgiving this year!!!

Serves 8 to 10
1/2 cup (1 stick) unsalted Butter
3 cups chopped Onions (about 1 pound)
2 cups chopped Celery (4 to 5 stalks)
1/4 cup chopped fresh thyme from your Bouquet Garni
2 tablespoons chopped fresh sage Bouquet Garni
2 tablespoons chopped fresh rosemary Bouquet Garni
12 cups (generous) 1-inch cubes day-old Rustic Ruecht Boule with crust (about 1 1/4 pounds)
2 chopped apples
2 large Eggs
1 1/2 teaspoons fine Sea Salt
1 teaspoon coarsely ground Black Pepper
1 cup (or more) Vegetable Broth
Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD: Can be made 1 day ahead. Transfer to bowl, cover, and chill.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool. Butter 13x9x2-inch baking dish. Stir vegetable mixture and apples into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

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