Parker’s Traditional Bread and Apple Stuffing
This recipe will produce stuffing to fill an 8 1/2 x 11 baking dish. 10 –12 servings.
A few hours or the night before you’re going to make your stuffing, cube the bread and let it rest on the counter to dry. If you’re in a time pinch, set the cubes on a baking tray and dehydrate in the oven (180-200) for 30 minutes.
Sauté the onions and celery in a few of tablespoons of butter. Allow the vegetables to soften a bit and color, but they should not brown.
Place the cubed bread in a large bowl and add the sautéed onion and celery, the apples, the salt, pepper and sage, and any other ingredients you’re using.
Mix together, and then begin adding turkey or chicken stock, or water, to moisten the bread. Check after each addition of liquid to see how much more you need-- the stuffing should come together and hold when you squeeze a handful together.
You can make the stuffing on Tuesday or Wednesday before the holiday. Refrigerate until ready to use. If you have made the stock, moisten before refrigerating. If not, you will need to moisten it with some water before putting in the refrigerator.
Ingredients
Directions
This recipe will produce stuffing to fill an 8 1/2 x 11 baking dish. 10 –12 servings.
A few hours or the night before you’re going to make your stuffing, cube the bread and let it rest on the counter to dry. If you’re in a time pinch, set the cubes on a baking tray and dehydrate in the oven (180-200) for 30 minutes.
Sauté the onions and celery in a few of tablespoons of butter. Allow the vegetables to soften a bit and color, but they should not brown.
Place the cubed bread in a large bowl and add the sautéed onion and celery, the apples, the salt, pepper and sage, and any other ingredients you’re using.
Mix together, and then begin adding turkey or chicken stock, or water, to moisten the bread. Check after each addition of liquid to see how much more you need-- the stuffing should come together and hold when you squeeze a handful together.
You can make the stuffing on Tuesday or Wednesday before the holiday. Refrigerate until ready to use. If you have made the stock, moisten before refrigerating. If not, you will need to moisten it with some water before putting in the refrigerator.