Apple Shallot Stuffing Recipe

Name: Apple Shallot Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (½ cups); 1 1/2 sticks (3/4 cup) unsalted butter; 1 lb shallots, chopped (3 cups); 2 lb tart apples such as McIntosh, Gala, or Cortland; 1 cup dried currants; 1 cup apple cider; 1 1/4 teaspoons dried marjoram, crumbled; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1/4 teaspoon freshly grated nutmeg; Pinch of ground allspice; 1 cup walnuts (1/2 lb), toasted and coarsely chopped; 1 tablespoon finely grated fresh lemon zest; 2 cups turkey giblet stock or low-sodium chicken broth

Servings: persons

1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (½ cups)
1 1/2 sticks (3/4 cup) unsalted butter
1 lb shallots, chopped (3 cups)
2 lb tart apples such as McIntosh, Gala, or Cortland
1 cup dried currants
1 cup apple cider
1 1/4 teaspoons dried marjoram, crumbled
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
Pinch of ground allspice
1 cup walnuts (1/2 lb), toasted and coarsely chopped
1 tablespoon finely grated fresh lemon zest
2 cups turkey giblet stock or low-sodium chicken broth

1
Preheat oven to 325F.
2
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.
3
Cool bread in pans on racks, then transfer to a large bowl.
4
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.
5
While shallots are cooking, peel, core, and coarsely chop apples.
6
Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes.
7
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.
8
Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
9
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish.
10
Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (½ cups), 1 1/2 sticks (3/4 cup) unsalted butter, 1 lb shallots, chopped (3 cups), 2 lb tart apples such as McIntosh, Gala, or Cortland, and more.

Yes, Apple Shallot Stuffing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Shallot Stuffing

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