Make Ahead Sage Apple Stuffing
Make ahead sage apple stuffing- do the bulk of the prep work the day before you serve this delicious Thanksgiving stuffing recipe.
- 10 cups good quality white bread (cut into 1 inch pieces; see *)
- ¼ cup unsalted butter
- 2 cups celery (sliced)
- 2 cups onion (chopped)
- 2 granny smith apples (chopped; skin on)
- ¼ cup sage leaves (chopped; loosely packed)
- 1 tablespoon fresh rosemary chopped
- 2 ½ cups chicken stock (I use reduced sodium)
- 2 eggs
- 1 ½ teaspoons salt
The day before you serve
Dry out the bread: Either cut it up and let it sit out the day before you assemble your stuffing, or toast in the oven at 250°F for 40 minutes.
Melt butter in a large pan. Add the celery, onion, apples, sage and rosemary, and cook for 10-15 minutes, until softened. Remove from heat and allow to cool.
Grease a large, deep casserole or baking dish (at least 9 x 13 and 2 inches deep).
Beat together the eggs, then mix in the chicken stock and salt in the bottom of a large bowl. Toss the bread cubes and apple/celery mixture in the egg mixture. Scoop everything into the casserole/baking dish.
Cover with foil or a reusable silicone cover, and bake at 350°F for 45 minutes.
Remove from oven and allow to cool uncovered.
Cover and store in the fridge overnight.
Recipe adapted from Epicurious
* Use a good quality loaf of bread from the bakery department of your grocery store. French bread works well!
Serving: 1/10 of batch | Calories: 229kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 686mg | Potassium: 265mg | Fiber: 2g | Sugar: 8g | Vitamin A: 305IU | Vitamin C: 4.8mg | Calcium: 143mg | Iron: 2.1mg