Savory Apple Shallot Stuffing
Contributed by Organic Valley Family of Farms
Prep Time: 0:30
Total Time: 1:00
Servings: 8
Ingredients:
1 loaf whole grain bread (1 1/2 pound loaf)
3/4 cup Organic Valley European-style Cultured Butter
3 cups shallots - chopped
2 pounds tart apples like Gala, Cortland or Honeycrisp (approximately 5 cups - chopped)
1 cup dried cranberries
1 cup Organic Valley Orange Juice - no pulp added
1 1/4 tablespoons marjoram (dried and crumbled)
1 1/2 teaspoons sea salt (or to taste)
1 teaspoon black pepper (or to taste)
1/4 teaspoon freshly ground nutmeg
1 pinch ground allspice
1 cup walnuts (coarsely chopped and barely pan toasted)
1 tablespoon lemon zest (fresh and finely grated)
2 cups low sodium chicken broth (or use turkey giblet/veggie stock)
Instructions:
1. Preheat oven to 325 degrees. With a serrated edge bread knife, slice whole loaf into 1/3" cubes. Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of the pans halfway through baking, until golden, 20-25 minutes total. Cool bread in pans, then transfer into a large bowl.
2. Melt Organic Valley European-style Cultured Butter in a large heavy skillet (or Dutch Oven) over moderate heat. Add shallots and cook, stirring frequently, until shallots are browned, 15-20 minutes.
3. While shallots are cooking, peel, core and coarsely chop apples. Simmer dried cranberries and Organic Valley Orange Juice in a heavy saucepan, stirring occasionally, until OJ is absorbed (6-8 minutes).
4. Add apples to the browned shallots along with marjoram, salt, pepper, nutmeg and allspice. Cook, stirring occasionally, until apples begin to soften, about 8-10 minutes.
5. Transfer the prepared cranberries with juice and the apple mixture to the large bowl with bread cubes. Add lightly toasted walnuts, lemon zest, and stock and toss well.
6. Transfer stuffing to a well buttered 3 1/2 quart oven proof shallow baking dish. Cover and bake in the middle of the oven for 30 minutes, then uncover and bake until browned, another 30 minutes or so. Enjoy!
Note:
Savory Apple Shallot Stuffing can be assembled (but not baked) 2 days ahead, if kept covered in the fridge. Bring to room temperature before baking.
Nutrition Information:
355 Calories, 28g Fat (69.7% calories from fat), 9g Protein, 19g Carbohydrate, 1g Dietary Fiber, 63mg Cholesterol, 518mg Sodium. Exchanges: 1/2 Grain(Starch), 1 Lean Meat, 2 Vegetable, 0 Fruit, 1 1/2 Fat. |