Suzi's Blog

Suzen’s Apple and Rye Stuffing

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There is a lovely work called the Thanksgiving Cookbook by Holly Garrison that has a Calvados Rye Stuffing. I’ve blogged the recipe and we loved it. Thing is, this Thanksgiving our grandson Daniel was with us. It just seemed a bit of a stretch to incorporate that Calvados into something a 12-year old was about to consume.

So, Suzen went cautious. We kept most of the recipe, but added more stock in place of the Calvados. Daniel was happy eating it in volumes. I’m still working on the leftovers.

Suzen’s Apple and Rye Stuffing

Yield: 2 ½ cups

Ingredients:

  • ¼ pound butter
  • 5 celery ribs, finely chopped [2 cups]
  • 1 large onion, finely chopped [1 cup]
  • 3 Golden Delicious apples, peeled, cored, and chopped [about 3 cups]
  • 9 cups of bread rye bread pieces, dried and broken into postage stamp-sized pieces
  • 2 teaspoons dried sage leaves, crumbled
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup turkey stock

Preparation:

Heat the butter in a large skillet until melted. Pour off ¼ cup and set aside. Add the celery, onion, and apples to the butter remaining tin the skillet and cook over medium-high heat, stirring frequently, until tender-crisp. Combine the skillet mixture, bread, sage, salt, and pepper in a large bowl and toss gently until well mixed. Drizzle the ⅔ cup of the stock over the ingredients and mix well. If the stuffing mixture is too dry, add the remainder of the stock. You can add water as well. The mixture is properly moist when it hold together when lightly pressed in the palms of your hands.

Place in a greased pan big enough to support a 2-inch baking pan. Bake at 350°F for 45 to 60 minutes. If the top of the bread begins to singe, pull it.

Source: Inspired by Thanksgiving Cookbook by Holly Garrison

Photo Information: Canon T2i, 18-55MM Macro Lens, F/2.8, 1/100 second, ISO 200

 

Calvados and Rye Stuffing with Golden Delicious Apples

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While many of us now cook our stuffing outside of the bird, this stuffing is really designed to be baked inside. It’s a recipe from Normandy where apples enter into every food combination imaginable. Here, dense rye bread is combined with apple slices and apple brandy, Calvados, to generate a heady mixture. You want your stuffing to flavor your bird? Well, here’s how to do it with sweet apple loveliness.

Calvados Rye Stuffing

For Turkey, Chicken, Capon or Cornish Hens

Yield: about 12cups, enough to generously fill a 12-14 pound turkey

Ingredients:

  • ¼ pound [1 stick] butter melted
  • 4-6 celery ribs, finely chopped (1 cup)
  • 1 large onion, finely chopped (1 cup)
  • 6 Golden Delicious apples, peeled, cored, and chopped (about 8 cups)
  • 18 slices dark or light seedless rye bread, dried and broken into postage stamp-sized pieces, about 18 cups
  • 2 teaspoons dried sage leaves, crumbled
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ⅔ cup light cream or half-and-half
  • ⅓ to ½ cup Calvados or other apple brandy

Preparation:

Melt the butter in a large skillet over medium-high heat. Pour off ¼ cup and set aside.

Add the celery, onion, and apples to the butter remaining in the skillet and cook over medium-high heat, stirring frequently, until tender-crisp. Combine the skillet mixture, bread, sage, salt, and pepper in a large bowl and toss gently until well mixed. Drizzle the cream over the ingredients and toss again.

Add the reserved ¼ cup of melted butter and ⅓ cup of the Calvados. Toss gently until well blended. If the mixture seems dry, add more Calvados or warm water, a little at a time, until the mixture is moist and holds together when lightly pressed between the palms of your hands.

Stuff your turkey, roast, remove, and relish.

 

Source: The Thanksgiving Cookbook by Holly Garrison