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Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts
Credit:
Paola + Murray
Recipe Summary
prep: 45 mins
total: 1 hr
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
6 tablespoons unsalted butter, plus more for brushing
1 1/4 pounds rustic sourdough loaf, crusts removed, cut into 3/4-inch cubes (about 8 cups)
2/3 cup blanched hazelnuts
1 large onion, coarsely chopped (2 1/2 cups)
3 celery stalks, cut crosswise into 1/4-inch pieces (1 1/2 cups)
1 pound acorn squash (from 1 medium), seeds removed, cut into 3/4-inch pieces (3 cups)
2 large Granny Smith apples, cored, peeled, and cut into 3/4-inch pieces (2 1/2 cups)
Kosher salt
1/3 cup dry white wine, such as Sauvignon Blanc
3/4 cup lightly packed chopped flat-leaf parsley leaves, plus whole leaves for serving
1 1/2 cups turkey stock or low-sodium chicken broth
3 large eggs, beaten
Gallery
Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts
Credit:
Paola + Murray
Recipe Summary
prep: 45 mins
total: 1 hr
Yield: Serves 10 to 12
Gallery
Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts
Credit:
Paola + Murray
Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts
Credit:
Paola + Murray
Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts
Recipe Summary
prep: 45 mins
total: 1 hr
Yield: Serves 10 to 12
Recipe Summary
prep: 45 mins
total: 1 hr
Yield: Serves 10 to 12
prep: 45 mins
total: 1 hr
prep:
45 mins
total:
1 hr
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 6 tablespoons unsalted butter, plus more for brushing
- 1 1/4 pounds rustic sourdough loaf, crusts removed, cut into 3/4-inch cubes (about 8 cups)
- 2/3 cup blanched hazelnuts
- 1 large onion, coarsely chopped (2 1/2 cups)
- 3 celery stalks, cut crosswise into 1/4-inch pieces (1 1/2 cups)
- 1 pound acorn squash (from 1 medium), seeds removed, cut into 3/4-inch pieces (3 cups)
- 2 large Granny Smith apples, cored, peeled, and cut into 3/4-inch pieces (2 1/2 cups)
- Kosher salt
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 3/4 cup lightly packed chopped flat-leaf parsley leaves, plus whole leaves for serving
- 1 1/2 cups turkey stock or low-sodium chicken broth
- 3 large eggs, beaten
Directions
Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.
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All Reviews for Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts
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All Reviews for Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
