Turkey Dressing
Momma Chef
Oven roasted dressing (a 'stuffing' alternative)
Ingredients
- Variety of interesting fresh bread ends, cubed to make about 8 cups. Suggested breads to use: a combination of whole wheat, olive bread, rosemarie bread.
- 2 cooking onions - chopped
- 3 - 4 granny smith apples
- 3 chopped garlic cloves
- 1/2 cup dried cranberries
- 1 - 2 tablespoons dried rosemarie leaves to taste
- 1.5 cups chicken stock (I use oxo cubes)
- 1/4 cup brandy
- Course ground pepper - about 1 tsp
- 2 - 3 tablespoons olive oil
Directions
- Preheat oven to 325 degrees.
- In a heavy skillet gently cook onions in olive oil until softened and golden. Add apples, and cranberries, cook about 5 - 10 minutes. Add chicken stock and brandy. Bring to a boil, then gently fold in the bread cubes. Sprinkle with rosemarie leaves.
- Place in a buttered casserole, sprinkle with course ground pepper. Cover and bake for about 45 minutes. If desired remove lid and toast under the broiler (using the middle rack) for a few minutes. Serve immediately.
Special Notes
- I freeze leftover ends of interesting breads throughout the year and then thaw them when I want to make this dressing. Some of the preparation can safely be done the night before - chop the onion and store in the fridge crisper. You can also cube the bread the night before.
