Apple, Sage and Walnut Stuffing

Name: Apple, Sage and Walnut Stuffing
Prep time: 10 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 1 tbsp unsalted butter; 2 tbsp olive oil; 1 Vidalia onion, finely chopped; 2 tart apples (I use Granny Smith apples), cored and diced; 1 cup chopped walnuts; 3 cloves garlic, minced; 1/4 cup fresh sage, finely chopped; 1 lb (1 loaf) day-old Ciabatta bread, ripped into pieces; 1 cup grated provolone cheese; 1 cup chicken broth or stock (or vegetable broth); 2 large eggs, lightly beaten

1 Ratings

0 Reviews

Prep 10 min
Total 1 hr 20 min
Servings 10

This fabulous stuffing (or dressing, if you prefer) is easy, fast and vegetarian-friendly. MORE+ LESS-

By Scaron

Updated August 4, 2016

Ingredients

tbsp unsalted butter

tbsp olive oil

Vidalia onion, finely chopped

tart apples (I use Granny Smith apples), cored and diced

cup chopped walnuts

cloves garlic, minced

1/4

cup fresh sage, finely chopped

lb (1 loaf) day-old Ciabatta bread, ripped into pieces

cup grated provolone cheese

cup chicken broth or stock (or vegetable broth)

large eggs, lightly beaten

Steps

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1

Preheat the oven to 350°F. Prepare your baking dish (glass – 15x10x2 inches) by rubbing the bottom and sides with butter. Set aside.
2

Heat a large skillet over medium heat with the butter and oil inside. Once the butter is melted, add the onions. Cook, stirring occasionally, until softened, about 10 minutes.
3

Add the apples, walnuts, garlic and sage to the skillet and stir to combine. Let cook for two minutes, then transfer to a large mixing bowl.
4

Add the ciabatta bread pieces and cheese to the mixing bowl. Toss well. Pour the chicken broth over and season the mixture with salt and pepper, to taste. Toss well.
5

Add the eggs to the bowl and toss well to combine.
6

Pour the mixture into the prepared pan and spread out into one even layer.
7

Cover with buttered aluminum foil (buttered side down) and bake for 30 minutes. Remove the foil and bake for 15-20 minutes more, until golden.
8

Serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Whether you call it dressing or stuffing, this side dish is a requisite at Thanksgiving dinner tables. And whether you fall into the "cook it inside the turkey" camp or the "bake it alone" camp, it has a bazillion variations – driven by tastes, preferences and aversions.

Me? I call it stuffing, but never actually stuff any into the bird. As for the variety? I have made a different stuffing every year since I started cooking Thanksgiving dinner. Last year, I found one that I loved (that was a first – many variations leave me rather ambivalent).

My Apple, Walnut and Sage Stuffing is made in the same way as the stuffing I made last year – keeping the liquids to a minimum, and rendering it a flavorful, tender but largely crisp stuffing. Since you cook it in a 9x13 pan, there is a great crisp-to-soft-center ratio.

The process is simple: You sweat one onion, then add two tart apples, fresh sage, garlic and walnuts to the pan. Then it’s mixed with hand-torn ciabatta bread (the tearing is a great job for kids, if you like to incorporate the kids in your life in the cooking process), sharp provolone cheese and a little chicken broth and eggs. It bakes for roughly 45 minutes, and then it’s on the table.

All in all, this can be made in just about an hour – start to finish. Want to prep it ahead? Do all the prep, except adding the chicken broth and eggs (those should be done just before cooking to prevent the stuffing from getting soggy), and refrigerate it until ready to cook. You’ll want to let it sit at room temperature for about 15 minutes before cooking to let it warm up.

What’s your favorite stuffing? And do you call it stuffing or dressing?

Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.