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SOURDOUGH, APPLE AND ALMOND STUFFING

This makes enough stuffing to fill a 14 - 16 pound turkey. If you're like me, however, I think the stuffing is better when it's cooked separately in a well-buttered baking dish so that you can maximize the crispy, crunchy edges! The type of apple chosen I think is very important. Choose a firm tart-sweet type such as Gala or Fuji. In Sonoma County where I live, there are lots of varieties of apples grown. One of my favorites is from the Walker Apple Ranch in Sebastopol. They grow a late season apple called Arkansas Black which has a dense texture and a sweet-tart, wine-like taste.

Ingredients

  • 12 cups sourdough French bread cubes, crusts removed and cut into 1/2 inch cubes
  • 1/2 pound thinly sliced pancetta or blanched bacon, chopped
  • 2 tablespoons butter (plus an additional 2 tablespoons to butter dish)
  • 2 cups diced onion
  • 1 cup diced celery
  • 3 cups peeled, diced tart-sweet apple
  • Cooked, chopped giblets from turkey (optional)
  • 1-1/2 cups lightly toasted blanched slivered almonds
  • 1/2 cup chopped parsley
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon grated lemon zest
  • 1 egg, lightly beaten
  • 1 cup or so rich turkey or chicken stock
  • Salt and freshly ground pepper

Spread the bread cubes in a single layer on a baking sheet and lightly toast in a preheated 325º oven for 25 minutes or so (can be made 2 days ahead and stored airtight). Set aside.

Sauté the pancetta in the butter until just beginning to color. Remove with a slotted spoon and drain on paper towels. Add the onions and celery and continue to sauté until crisp tender and lightly colored. Add the apple and sauté for 2 minutes longer. Take it off the heat.

In a large bowl, mix together the bread cubes, pancetta, apple mixture, optional giblets, almonds, herbs, zest, egg and enough broth to just moisten the stuffing. Season to taste with salt and pepper. Can be made a day ahead. Cover and refrigerate.

Spoon stuffing into a shallow buttered 4 quart baking dish and bake covered in a preheated 375 degree oven for 40 minutes or until hot in the center. Uncover and bake 15 - 20 minutes or so longer until browned and crispy on top.

John Ash © 2003