Thanksgiving is only a couple weeks away, but Rania Harris is here to help you with another delicious recipe!
Apple and Bread Stuffing
- 12 cups cubed Ciabatta bread
- 1 stick unsalted butter
- 2 ½ cups chopped onions
- 2 cups chopped celery
- 2 cups dry sherry
- 2 Granny Smith apples ~ unpeeled ~ cored and diced large
- 1 ½ tablespoons chopped fresh sage
- 3 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- ½ cup sliced blanched almonds
- 1½ cups chicken stock ~ or more if needed (homemade is preferable)
- Sea salt and freshly ground black pepper to taste
- 3 large eggs – beaten to blend
Preheat oven to 350 degrees. Butter a 9x13x2-inch glass baking dish.
Place bread cubes on a parchment lined baking pan and bake in the oven for about 10 minutes ~ to toast them slightly. I always use day old bread. Place the toasted cubes in a large bowl and proceed with the recipe.
Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are soft and golden, about 10 minutes. Add sherry, apples, sage, parsley and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes.
Add this mixture, along with the almonds to bread cubes; stir to blend. Stuffing can be prepared 1 day ahead. Cover and refrigerate. Add stock to stuffing; season with salt and pepper. Mix in beaten eggs. If stuffing appears to be dry, add a bit more stock.
Transfer stuffing to prepared baking dish. Cover and bake for 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.
Cornbread and Sausage Stuffing
- For a 16- to 20-pound turkey
- ½ cup dry white wine
- ¼ cup chopped dried apricots
- ¼ cup raisins
- 3 tablespoons olive oil or butter
- 1 large onion, chopped
- 1 large stalk celery, chopped
- 5 shallots, chopped
- 1 pound spicy sausage, casing removed, broken into bite size pieces
- 1 large clove garlic, minced
- 3 sprigs rosemary ~ leaves finely chopped
- 10 sage leaves ~ finely chopped
- ¼ cup local honey
- 1 pound chestnuts, roasted and shelled, or jarred ones with no liquid
- 2 cups dried cherries
- 10 cups stale cornbread – cut into 1-inch cubes
- Sea salt and freshly cracked black pepper to taste
- 3 to 4 cups chicken stock (homemade is preferable)
Soak apricots and raisins in wine for 20 minutes.
Heat oil in a large skillet over medium-high. Cook onion, celery and shallot until soft. Add sausage and sauté until cooked through. Pour off all but a little of the fat. Stir in garlic and herbs. Cook 1 minute. Stir in honey and the wine/fruit mixture and cook over high heat for two minutes. Remove from heat.
Turn mixture in skillet into a bowl and add remaining ingredients. When adding in the chicken stock, add enough to make for a very moist mixture. Season to taste.
I prefer to roast my turkey un-stuffed and heat my stuffing in a greased casserole in a 350 degree oven until hot through. Be sure to cover the casserole with buttered foil to prevent the stuffing from sticking to the foil.
ROASTING DIRECTIONS FOR FRESH TURKEYS:
Set oven temperature at 350 degrees
WEIGHT: ROASTING TIME:
8 – 12 LBS. 2 – 2 ½ HOURS
12 – 16 LBS. 2 ½ – 3 ¼ HOURS
16 – 20 LBS. 3 ¼ – 3 ¼ HOURS
20 – 24 LBS. 3 ¾ – 4 ½ HOURS
Add 1/2 hour for stuffed turkeys
Roast turkey in uncovered pan at 350 degrees for time indicated on the roasting chart. When turkey is golden brown, place a tent of foil over the turkey loosely to avoid over-browning
We highly recommend the use of both oven thermometers and meat thermometers. Insert the meat thermometer into the breast not touching the bone – a reading of 174 – 176 degrees means the turkey is done
Due to possible variance in oven thermometers we strongly recommend that all ovens be checked at least once every 3 months. The average household may find an oven thermostat variance as high as 100 degrees.
Carving: after removing turkey from the oven, allow it to set for at least 30-40 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.
Turkey tender: these timers are programmed to activate when the turkey reaches the proper internal temperature, 174 – 176 degrees. If it has not activated with 1/2 hour from scheduled roasting time, remove the turkey from the oven and check for doneness.
Stuffing heating directions: The USDA recommends cooking your stuffing outside of the turkey and making sure that it reaches a temperature of 165 °F even when cooked outside the bird. Place the stuffing (covered) in a 350 degree oven and heat for about 30 – 40 minutes or until the internal temperature reaches 165 °F.