Recipe courtesy of Peter Shepperd
Print
Total:
1 hr 25 min
Prep:
45 min
Cook:
40 min
Yield:
8 cups of dressing
Level:
Intermediate

Ingredients

  • 2 loaves fresh, or day old, French bread, cut into 1/2-inch chunks
  • 2 tablespoons unsalted butter
  • 2 tablespoons oil
  • 2 cup white onions, peeled and chopped into 1/2-inch chunks
  • 2 cup celery, strings removed and cut into 1/2-inch chunks
  • 2 cup peeled Granny Smith apples, cut into 1/2-inch chunks
  • 2 tablespoons rubbed sage
  • 1 tablespoon dried basil
  • Salt and pepper
  • 1 cup chopped or torn flat-leaf Italian parsley
  • 2 cup low-sodium turkey broth, (from paste)
  • 1 cup white wine or hard cider
  • 2 sweet lemons, zested and juiced
  • 3/4 cup chopped raw pecans, optional

Directions

Preheat the oven to 300 degrees F.

Arrange the cubed bread on baking sheets lined with parchment paper and toast in the oven for 15 to 20 minutes, or until very dry - but not burnt! Set aside in a very large bowl to cool.

Raise the oven temperature to 325 degrees F.

In a large skillet over a medium/high flame melt the butter and add the oil. Add the onions and celery and toss to coat, sweating the veggies for 5 minutes, stirring constantly. Add the apples and toss to coat, saute for 4 to 5 minutes until the onions and celery are almost limp. Add the cooked apples and veggies to the dried bread and season with sage, basil, salt, pepper and fresh parsley. Toss the mixture with your fingers to incorporate well.

In the same pan you fried the veggies in mix up the turkey broth and heat along with the white wine, or cider, until it just barely simmers. Pour the liquid into the bread/veggie mixture and toss with 2 wooden spoons. Scrape the dressing into 1 large, or 2 smaller flat casserole dishes, (9 by 13 by 2-inch), that have been sprayed with nonstick. Season each casserole with a little more salt and pepper. Sprinkle the chopped pecans evenly over both casseroles and cover with foil. Bake for 15 minutes, covered, then remove the foil and bake an additional 10 minutes to brown the top. Serve with mashed potatoes and sliced turkey.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Pete's "Cut-up" Beer Brined Apple Smoked Turkey

Recipe courtesy of Peter Shepperd

Pork Chops with Toasted Spice Rub and Apple Dressing

Recipe courtesy of Michael Chiarello

Wild Pecan Rice Dressing

Recipe courtesy of Emeril Lagasse

Country Cornbread Dressing with Pecans

Recipe courtesy of Jamie Deen

Turkey, Dressing and Cranberry Panini

Recipe courtesy of Michael Chiarello

Cole Slaw with Pecans and Spicy Dressing

Recipe courtesy of Tyler Florence

Cornbread Dressing with Pancetta, Apples, and Mushrooms

Recipe courtesy of Ree Drummond

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here