Pete's Chunky Apple Pecan Dressing for Turkey or Pork

Recipe courtesy Peter Shepperd
TOTAL TIME: 1 hr 25 min
Prep: 45 min
Inactive Prep: --
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
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      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.

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