Apple Bosc Stuffing
By now everyone has made Thanksgiving plans and are gearing up for the big day. There’s so much history behind Thanksgiving and while some folks actually dislike the holiday, I think it’s safe to say most people enjoy taking a long break to spend time with family and friends. As a cook, Thanksgiving gives me a chance to revisit and revamp old recipes to accommodate my loved ones and that makes me super happy.
I’m in charge of most of the side dishes, which include my (bourbon) baked sweet potatoes and some sort of stuffing. Both dishes can be prepared 2 days before the grand feast and heated in the oven at the same temperature for about the same amount of time, making them the dynamic duo of Thanksgiving side dishes. Plus, I like to give my guest a variety of choices.
The Tuesday before Thanksgiving I pour myself a glass of wine, play holiday music and chop most of the ingredients I’ll need for my dishes. On Wednesday, I assemble the dishes and place in the refrigerator overnight. I feel at ease knowing that the side dishes and desserts are ready to bake or display on the day of and can spend more time catching up with family and less time stressing over a meal that was meant to be enjoyed by all, including the cook(s)!
If you can’t find time to chop ingredients or don’t trust yourself with a chef’s knife, cheat! I would not recommend this on a normal day, but there’s a lot of pressure during the holidays so go for it. No judgment. Buy ingredients that have already been washed, trimmed and cut.
Serving Size: 10-12
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 shallots, chopped
3 celery stalks, chopped in 1/4 inch slices
3 Granny Smith apples, cored and chopped
2 Bosc pears
1/4 cup chopped sage
1 teaspoon thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 large baguette, cut into 1-inch pieces
3 cups low-sodium vegetable broth
2 large eggs, beaten
Preheat oven to 400 degrees. Lightly grease a 9-by-13-inch or shallow 3-quart baking dish with olive oil and set aside.
In a large skillet, heat oil over medium heat. Add butter and allow to melt completely. Add the celery, shallots, apples, pear, sage, thyme, salt and pepper to the pot and mix all ingredients. Cook until tender for 8-10 minutes, stirring at least three times. Reduce heat to low. Add the pieces of bread, broth, and eggs to the pot and stir gently to combine. Transfer to the greased baking dish and cover with foil.
Bake stuffing for 20 minutes. Remove the foil and return to oven to bake until browned for 20 to 25 minutes. Remove from oven and let sit for 10 minutes before serving.