Ingredients Jump to Instructions ↓

  1. 4 tbsp butter

  2. 1 yellow onion, diced

  3. 2 ribs celery, diced

  4. 1 clove garlic, minced

  5. 1/2 tsp dried rosemary

  6. 1/2 tsp dried thyme

  7. 1 cup apple cider or juice

  8. 2 cup chicken stock or broth

  9. 8 cups cubed stuffing mix, or plain croutons (or stale bread dried in the oven)

  10. 1/4 cup fresh sage, chopped fine

  11. 2 apples, cut into 1/2 inch cubes (any firm cooking apples will work such as Granny Smith or Fuji)

  12. 1/2 tsp salt, or to taste freshly ground black pepper to taste

  13. 1 tbsp butter for greasing the baking dish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a large saucepan, on medium-heat, sauté the onions and celery in 2 tablespoons of butter until they are translucent. Add the garlic and dried rosemary and cook for about 2 minutes. Do not brown the garlic. Add the apple cider and chicken broth, bring to a simmer and turn off heat. In a large mixing bowl, add the stuffing mix, the sage, and pour over the hot cider mixture. Mix with a spatula to combine. Wipe out the saucepan with a paper towel, and melt 2 tablespoons of butter over high-heat until the butter foams and begins to turn tan, add the apples and sauté until the edges slightly caramelize, about 3 minutes. Add apples to the mixing bowl and stir in until combined. Grease a glass or ceramic baking dish with 1 tablespoon of butter and spoon in the dressing. Spread evenly and bake at 375 degrees F for 35 minutes, or until the top is golden brown.


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