Sourdough Dressing with Roasted Apple and Sage

By smleonard

Ingredients

• 3 Tbsp extra virgin olive oil
• 2 garlic cloves, peeled and crushed
• 4 leaves fresh sage
• 4 fresh thyme springs
• 2 large onions, diced medium
• Kosher salt and freshly ground black pepper
• 3 Granny Smith apples, cored and cut in small wedges
• 1-1/2 cups pecans
• 2 large eggs, lightly beaten
• 3/4 cup heavy cream
• 1-1/2 cups low sodium chicken stock
• 5 cups torn sourdough bread (crusts removed)
• 1/2 cup fresh flat leaf parsley, roughly chopped
• Extra virgin olive oil

Details

Servings 8
Preparation time 45mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 400 degrees F. Heat large skillet over medium heat. Add olive oil, garlic, sage and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove sage leaves and set aside on a paper towel (reserve for serving).

Remove garlic and thyme; discard. Add onions to pan and cook slowly over medium low to medium heat until caramalized, about 15 minutes. Season with salt and pepper. Transfer onions to a bowl. Add apple wedges and pecans to the skillet. Gently saute over high heat until pecans are lightly toasted and apples are slightly softened, 3-5 minutes.

In a large mixing bowl whisk together the egg, cream, and chicken stock. Add the torn bread, caramelized onions, apple mixture, and the chopped parsley. Use a wooden spoon to mix the dressing well. Season with salt and pepper and drizzle with olive oil. Transfer to a 3 quart baking dish.

Bake, covered 20 minutes. Uncover and continue baking 1 minute more or until top is golden brown and slightly crust around edges.

Let stand for 10 minutes. Sprinkle with fried sage leaves.