Herb and Apple Stuffing
- 8 cup(s) sourdough bread, cut into 3/4-inch cubes
- 1/4 cup(s) (1/2 stick) unsalted butter
- 3 ounce(s) of bacon, cut up
- 2 cup(s) (about 1 large) chopped onion
- 1 1/2 cup(s) (about 3 large stalks) chopped celery
- 1 Granny Smith apple, cored, and chopped
- 1/2 cup(s) medium or dry sherry or white cooking wine
- 2 tablespoon(s) finely chopped fresh rosemary leaves
- Kosher salt
- Pepper
- 1/2 cup(s) chopped fresh parsley leaves
- 5 extra-large eggs
- 2 cup(s) heavy cream or half n half
- 1 cup(s) chicken stock or broth
-
2
cup(s)
(8 ounces)
freshly grated Gruyère cheese
- Preheat oven to 350 degrees F. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside. Needs to be like croutons almost.
- While bread toasts, in 12-inch skillet, heat butter on medium-low. Add bacon; increase heat to medium and cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in sherry/white wine, rosemary, 3-4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.
- Meanwhile, in very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak.
- Stir mixture well; transfer to 2 1/2- to 3-quart (13-inch by 9-inch by 2-nch) gratin dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
- Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.
