| scorter |
I was having a conversation a few weeks ago with coworkers about what we
all ate for Thanksgiving, and someone mentioned apple and sweet onion
dressing. I would like to try this for Christmas, but haven't been able to
find a recipe anywhere. Does anyone have one?
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| MrAoD |
>scorter nospam@here.invalid
>Date: 12/24/2004 12:20 PM Eastern Standard Time
>Message-id: <NdYyd.3776$Xu3.2047@bignews4.bellsouth.net>
>
>I was having a conversation a few weeks ago with coworkers about what we
>all ate for Thanksgiving, and someone mentioned apple and sweet onion
>dressing. I would like to try this for Christmas, but haven't been able to
>find a recipe anywhere. Does anyone have one?
Sorry to be so late in responding. Haven't been reading usenet much over the
holidays. Make your own holiday on a cold wintry day, here's the recipe I use
.. . . if you can call it a recipe, it's more of a handful of this, handful of
that.
Equal parts of tart apple and sweet onion.
Peel the apples and slice or chunk, depending on how your prefer your dressing
to feel. I use Granny Smith apples.
Either slice or quarter the sweet onions. If you quarter, use medium size
onions and separate the layers.
Simmer the apples in a not-dry white wine - I use a chablis - for about 15
minutes, with just enough wine to cover, plus a tbsp of sugar. Drain and cool.
In a mixing bowl combine the apples and onions. You can throw in a minced
clove of garlic (uncooked) for each pound of apple/onion used if you'd like, or
omit if you'd prefer.
Add one part of dried bread cubes (or store boughten) for every two parts of
apple/onion mixture, enough to bind but not enough to overwhelm. If you use
bought bread cubes buy the unseasoned if you can.
Add one tsp of dried chopped (not rubbed) sage for each lb of stuffing
(optional, you could choose another savoury herb if you'd like but I find sage
works well with poultry, apples and onions).
Toss well, coating with some melted butter to bind. About 1/2 stick/lb.
If you're cooking the stuffing in the bird add just a little bit of moisture
(stock, wine or water), again to bind. Add more moisture if you're planning on
cooking if outside the bird, and add salt and pepper to taste.
If cooking outside the bird, place in a cooking vessel no more than 4" in
depth. Put it in the oven about 25 minutes before the bird comes out of the
oven and remove it about 10 minutes before the bird is served.
On occasion I've dressed this up with some cooked pork sausage - mild chorizo,
sweet Italian - mushrooms, cooked rice, etc, whatever I've had to hand.
Enjoy.
Best,
Marc
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