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Thanksgiving stuffing with apples, focaccia-style bread and gruyere cheese
Classic, delicious and oh-so-easy, Vanessa Gianfrancesco cooks up her traditional Thanksgiving stuffing made with apples, rosemary, focaccia-style bread and gruyere cheese.
SERVES
6
TO
8
Ingredients
Bread Mixture
- 10 cups focaccia style stale bread, cubed
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Stuffing
- 1/2 cup salted butter
- 1 large yellow onion, diced
- 2 cups celery, diced
- 2 cups carrots, diced
- 2 large apples, finely diced
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1/4 cup parsley, finely chopped
- 1 tsp poultry seasoning
- 1 tbsp salt
- 1 tsp black pepper
- 2 cups gruyere cheese, shredded
- 6 cups chicken stock
Directions
For the Bread
- Pre-heat the oven to 375 degrees.
- On a lined baking sheet place the cubed bread and drizzle with olive oil and season with salt and pepper.
- Cook in the oven for 15-20 minutes or until the bread is crispy and dried out.
- Remove from the oven and reserve.
For the Rest of the Stuffing
- In a large sauté pan on medium high heat melt the butter and cook the onions, celery carrots and apples for about seven to 10 minutes until they soften slightly.
- Season with the fresh herbs, poultry seasoning, salt, and pepper.
- In a large bowl, combine the bread, and the cooked mixture.
- Add in the cheese and chicken stock and toss.
- Prepare the 8x8 baking dish by spraying with non cook spray. Place the mixture into the baking dish, cover with aluminum foil and bake for 30 minutes.
- Remove the aluminum foil and broil for five minutes or until the top is golden and crispy!
- Serve and enjoy!
