Apple Shallot Stuffing Recipes

HERBED SHALLOT STUFFING

Steps:

• Preheat oven to 325°F.
• Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.
• Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
• Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.

SKILLET STUFFING WITH APPLES, SHALLOTS, AND CRANBERRIES

Steps:

• Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
• In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
• Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.

APPLE AND PORK STUFFING

Steps:

• Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
• Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155°F, about 1 hour.
• Invert stuffing in pan onto platter. Slice stuffing and serve with roast.

APPLE STUFFING

Steps:

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

APPLE & SHALLOT DRESSING

Steps:

• In a large stock pot over medium heat, melt 4 tablespoons butter. Add the shallots, season with salt, and sauté, stirring occasionally, until soft and translucent, 6-8 minutes. Remove fennel stalk and fronds from bulb; save for another use or discard. Cut bulb in half, then cut out and discard the core from each half. Slice fennel into a ½-inch dice and set aside.Using a knife to peel off the tough skin of the celery root; discard the skin. Slice celery root into a ½-inch dice. To the pot, add fennel, celery root, apple, and walnuts; stir to combine. Sauté over medium heat, stirring occasionally, until tender, 3-4 minutes. Season with salt and pepper.
• Turn off the heat; add the bread and raisins to the pot. Stack sage leaves, then roll like a cigar and thinly slice across to create fine ribbons of sage (also known as a "chiffonade"). Remove thyme leaves from the stem by pinching the tip of the sprig and pulling straight down. Add coriander, sage, and thyme leaves to the pot; season generously with more salt and pepper.
• Add milk a little at a time, and use your hands to gently combine all the ingredients after each addition. (If mixture is too hot, gently mix with wooden spatula or spoon until the stuffing cools.) Make sure each crouton is coated with milk, but not soggy. When enough of the milk has been added, allow the stuffing to rest, stirring occasionally, until the milk has fully absorbed, about 15 minutes. Meanwhile, grease a 13-by-9-inch baking dish with 1 tablespoon butter and preheat oven to 350 F.
• Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 50-60 minutes.

APPLE SHALLOT STUFFING

Steps:

• Preheat oven to 325°F.
• Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
• Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.
• While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.
• Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
• Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.