Apple Stuffing for Chicken, Pork or a Great Fall Side
Preheat oven to 355ºF. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries. Let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Cook the onion and celery for 5 minutes stirring frequently until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl. And, add pecans.
In a small mixing bowl, beat eggs. Add milk, zest, thyme, cinnamon, salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth and cranberry mixture, Add toasted bread, stirring gently to combine. Whisking just before adding, add the egg mixture into the large bowl.
Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.
That was easy – CRUNCH, SNAP and POST on October 24th for Apple Crunch Day!
Thank you for joining me and local community members, businesses and farmers in raising awareness about eating better for our health and the environment, access and affordability of fruits and vegetables, and supporting local farmers.
Twitter: Use and follow #FoodDay2015 @DigInEatUp
Facebook: DigInEatUp page
A BIG thank you to Barnard’s Orchard and Market for putting the CRUNCH in the pictures of local businesses and farmers. Thanks a bunch of apples, Lewis!!
Enjoy these recipes from John Serock Catering.