Kate is preparing to have the Thanksgiving meal at her place so she is collecting great recipes. Feel free to add your to the post so we can spread the good news on Thanksgiving Winers! She got this recipe fropm her favorite Food Network Chef Ina Garten, know to many as The Barefoot Contessa.
"This stuffing has all the flavors of Thanksgiving! I used toasted walnuts instead of almonds! Delicious!!!. I prefer to cook the stuffing in a caserole not in the bird. I added more chicken stock so it wouldn't dry in the baking dish and it works and its moist. When Thanksgiving was over, I added grated parmeseano reggiano and stuffed mushrooms with it. Scrumptious! Enjoy" Kate
Serves 8
Ingredients
* 16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
* 4 tablespoons unsalted butter (1/2 stick)
* 2 cups medium-diced yellow onion (2 large)
* 2 cups medium-diced celery (3 large stalks)
* 2 Granny Smith apples, unpeeled, cored and large diced
* 2 tablespoons chopped flat-leaf parsley
* 1 1/2 teaspoons minced fresh rosemary leaves
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup chicken stock
* 1/2 cup sliced blanched almonds, toasted, optional
Directions
Preheat oven to 300 degrees F.
Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird... I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity of the bird is secured by wrapping the legs tightly with string.