|Caramelized Onion Stuffing w. Apples and Sage|
|By Womens Day Magazine|
|Thanksgiving stuffing for your unique household!!!
|3 T olive oil, plus more for the dish and foil
1 small loaf country bread (about 1 pound) cut into 1/2-in. pieces
2 large onions, chopped
salt and pepper
3 stalks celery, sliced
2 medium parsnips, peeled and cut into 1/4-in. pieces
2 cloves garlic, finely chopped
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh sage, chopped
3 1/2 cups low-sodium chicken broth
2 crisp red apples, such as Braebur or Gala, cored and cut into 1/2-in. pieces
3 large eggs, beaten
|1. Heat oven to 375 degrees F. Oil a 3-qt. baking dish. Place the bread on a rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes. Transfer to a large bowl.
2. Meanwhile, heat 3 T oil in a large skillet over medium heat. Add the onions, season with 3/4 t salt and 1/2 t pepper and cook, covered, stirring occasionally, for 10 minutes.
3. Add the celery and parsnips and cook, uncovered, stirring occasionally, until the vegetables are tender and onions are beginning to brown, 8 to 10 minutes more. Stir in the garlic and cook for one minute. Add the parsley and sage and cook, stirring, for one minute more. Take from heat.
4. Pour the broth over the toasted bread and toss until nearly absorbed. Add the vegetable mixture and apples and mix to combine. Fold in the egg, then add the mixture to the prepared baking dish. Cover with oiled foil and bake for 25 minutes. Uncover until golden brown, 15 to 20 minutes more.
|Prep Time: 25 minutes
||Cook Time: 70 minutes|