Bread and apple stuffing
This stuffing is perfect to make for Thanksgiving or Christmas too, as you can prepare it the day before up to the last step where you uncover it and put it in the oven to crisp up.
Servings: 6 people
Ingredients
- 300 g Rustic bread 10.5 oz
- 1 medium Onion
- 150 g Celery 2 stalks
- 250 g Granny Smith apples 2 medium
- 50 g Butter 1.7 oz./3½Tbsp
- 250 ml Apple cider 1 cup
- 350 ml Water 1½ cups
- 2 Eggs
- 1 Chicken Bouillon Cube
- 1 tsp Salt
Instructions
- Heat the oven to 180 C/350 F.
- Chop the celery and onion. Peel and dice the apple into rough cubes.
- Cut the bred into cubes, approximately 2cm/1 in square, and put in a large bowl.
- Melt the butter in a large frying pan. Sauté the celery, apple and onion for 10 minutes on a medium heat. Stir frequently. Take off the heat.
- Mix the cider, water, eggs, salt and bouillon cube together, then pour over the bread and stir well.
- Add the celery mixture to the bread and stir.
- Scrape the prepared mixture into a baking pan that is at least 20 x 30 cm/ 8 x 12 inch. Cover the pan tightly with aluminium foil.
- Cook in the oven for 35 minutes.
- Uncover the pan and bake for a further 15 minutes.
- The first cooking step can be done a few hours in advance. When you are almost ready to serve your meal, put the stuffing in the oven for the last baking step and bake for 20 minutes.
- Make this stuffing vegetarian by adding vegetable stock instead of chicken stock.