In honor of Thanksgiving falling on Chanukkah, I decided to do a version of dressing using Challah bread. It won't happen for 79,000 more years, after all.
It was also a suggestion of Bon Apetit to use nicer breads to start your dressing. I cut/tore a 1 lb loaf of bread into 1" pieces and spread it out on cookie sheets the night before to dry out and harden.
The next morning I diced 4 celery stalks, 1/2 a medium red onion, 1/2 a medium yellow onion, and one granny smith apple (peeled). Then I set them aside until later when I was ready to cook everything.
Heat 2 Tbsp olive oil in a large non-stick pan over medium heat. The add the diced celery, onion, and apples. Add garlic, sage, thyme, and salt & pepper. Cook until everything is softened (10-12 minutes). Then add 3/4 stick of unsalted butter some cayenne pepper, and 1 1/4 cups of low sodium chicken broth.
After the butter is melted, transfer it to a large bowl along with the bread and some fresh parsley. I also saved the leaves from the celery to add as well. Then bake, covered, in a 375-degree oven for 45 minutes. Remove the foil, and finish cooking another 10-15 minutes until the top is golden brown.
This was fantastic. There is a real richness from all the chicken broth, butter, and bread. The apple lends some sweetness and a little tart flavor. And the all the fresh herbs & aromatics really make it sing.
I love Stovetop -- but I think it's worth the effort to make this from scratch.
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