Bread Stuffing with Honey Crisp Apples

By Hklbrries

This recipe can be used to stuff a 12- to 14-pound turkey or baked in a separate casserole dish.

Walking in the Mohonk Mountain House, the oldest family-owned lodge in the United States, you're immediately taken with the warmth of the place. While this 265-room hotel 6 miles west of New Paltz, NY, is luxurious, it's also friendly, and folks who retreat there seem to intuitively know that. Maybe it's the Quaker beliefs of the founders, twin brothers Alfred H and Albert K Smiley, that permeat the 150-year-old halls. Everyone feels as though they're friends. With its comfy sitting areas situated around 50-plus fireplaces, communal dining room, porches and rocking chairs, and numerous wide staircases (and obvious absence of an elevator), guests mingle the old-fashioned way. The food is also unbelievably good. Here are recipes courtesy of Mohonk from its vintage menu, which features dishes served at the lodge 50 years ago.

Ingredients

• 1/2 cup (1 stick) butter
• 1 1/2 cups chopped onion (1 large onion)
• 1 1/2 cups chopped celery (about 6 ribs)
• 1 teaspoon dried sage
• 1 teaspoon salt
• Freshly ground black pepper
• 12 cups torn artisan white bread (about a 1-pound loaf)
• 3 cups diced honey crisp apples (about 3 apples)
• 2 1/2 cups reduced-sodium turkey or chicken broth

Details

Servings 10
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 375 F.

Melt butter in a medium skillet over medium-high heat. Add onion and celery; sauté until tender, about 12 minutes. Add sage, salt and pepper.

Place bread in a large bowl. Add onion mixture, any liquid from cooking the vegetables, apples and broth; toss well.

Transfer stuffing to a 13-by-9-inch baking pan and bake 20 minutes. Remove from oven and stir. If the stuffing seems too dry, add more broth. Return to oven and bake 20 minutes. Makes 12 cups.

Nutrition Information:
Per serving
250 calories
11 g fat
25 mg cholesterol
730 mg sodium
33 g carbohydrates
3 g fiber
5 g protein