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Recipe of the Month

Sourdough apple stuffing This holiday stuffing gains incredible moisture from the apples and great texture from the pecans. Enjoy! By Jamie GwenPublished: November, 2008

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This holiday stuffing gains incredible moisture from the apples and great texture from the pecans. The bacon, added for a more intense flavor, can be substituted with your favorite fresh sausage, chorizo or even Italian pancetta. Wishing you and yours a delicious Thanksgiving feast! Ingredients: > 2 1/2 pounds sourdough bread, crust trimmed and cut into 1/2 inch cubes > 4 slices bacon, diced > 3 cups yellow onions, diced > 2 cups celery, diced > 4 large Gala or Fuji apples, peeled, cored and diced > 2 cups pecan halves, toasted > 1 cup fresh parsley, chopped > 1/4 cup fresh sage, chopped > 3 large eggs, beaten > 1 stick unsalted butter, melted > 2 cups chicken broth > Salt and pepper to taste Directions: Toast the bread cubes at 350°F until crisp, about 20 minutes.  Transfer to a large mixing bowl.     Cook the diced bacon in a large sauté pan until crisp. Add the onions and celery and sauté until tender, about five minutes. Add the apples and sauté five minutes more.     Add the bacon mixture to the bread cubes, along with the nuts, parsley and sage, and mix well. Add the eggs and melted butter and mix to combine. Add enough stock to moisten the mixture. Season with salt and pepper. Spoon the mixture into buttered casserole dishes. Cover the stuffing with aluminum foil and bake at 350° for 45 minutes. Uncover and bake 20 minutes more, or until the top is golden and crisp. Serves 12 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and cooking tips, visit chefjamie.com.

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