November 22, 2005 - Joanne

Recipe: Dressing
with Sierra Beauty Apples, Royal Trumpet Mushrooms & Walnuts

Note: Stuffing is called "Dressing" if it is not actually stuffed into the bird.

1 Loaf Della Fattoria Meyer Lemon & Rosemary Bread (chopped into 1” cubes)
2 tbsp + 1 tbsp (to butter dish) Unsalted Butter
2 tbsp + 2 tbsp Olive Oil
5 Sierra Beauty Apples
cored and chopped into 1” cubes - about 6c
2 bunches of celery – leaves and very center removed. Chopped into 1” pieces – about 8c
2 yellow onions chopped - about 3c
1lb Royal Trumpet Mushrooms sliced. About 5c
1lb of Walnut halves and pieces toasted at 350°F until slightly browned (and cooled)
32oz of Chicken Broth or Stock
1tbsp Rosemary Salt
Freshly ground pepper
or Grains of Paradise to taste.

Preheat oven to 350°F. On a sheet pan spread out the bread chunks in one layer and bake until they are dry and taking on a slight color – about 30 minutes.

Meanwhile over medium heat in a medium stockpot, sauté onions in 2tbsp of olive oil and 2 tbsp of butter until golden and browning. Add 2tbsp of olive oil and the mushrooms. Cook until the mushrooms are cooked through and taking on some color as well. Add the apples and the celery. When they are softened a bit then add the walnuts and stir well. Turn off the heat.

In a larger stockpot or bowl layer vegetables with bread in 5 layers. Heat the broth until it boils. Ladle hot broth over the layered mixture. Then mix it all well.

Butter a large casserole dish and press the bread and vegetable into it. Bake at 350°F for about 30 minutes or until heated through and browning on top.

Oven Toasted Bread

Mushrooms & Onions

Caramelized Mushrooms & Onions

Mushrooms Onions & Apples & Celery

Add the Walnuts

Layer, Add Broth & Mix

Press into Casserole

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