As we count down to Thanksgiving, we're sharing some of our favorite recipes to surround the bird. Today, we're focusing on the most essential side: dressing (or stuffing, if you're nasty).
Luckily, it's a topic about which Andrea Albin, author of our Apples edition, feels strongly. She uses challah for its sweetness and absorbancy, and punctuates the with tart Granny Smith apples and prunes. A little bit of sausage would take things to the next level, if you're feeling meaty.
Albin Family Dressing
My family has been making this dressing every Thanksgiving for as long as I can remember. Buttery and rich (thanks to the challah) with sweet-tart little pockets of apple and prune and savory nuggets of celery and almonds, it strikes that perfectly addictive balance that keeps you going in for another bite. Don’t substitute for the Granny Smiths here; you want that hit of acidity they contribute. -Andrea Albin
10 cups cubed challah bread (from a 1-pound loaf)
½ cup sliced almonds
1 stick unsalted butter
3 celery stalks, chopped
1 small onion, chopped
Kosher salt and freshly ground black pepper
3 Granny Smith apples—cored, peeled and cut into ½-inch pieces
1 cup pitted prunes, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1¾ cups turkey or chicken stock, preferably homemade
1 cup heavy cream
1 large egg, lightly beaten
Preheat the oven to 300°. Spread the bread cubes on a baking sheet and bake until dried out, about 20 minutes. Transfer the bread cubes onto a plate and let cool. Increase the oven temperature to 375°. Spread the almonds on another baking sheet and bake until golden, about 6 minutes.
Melt the butter in a large skillet over medium heat. Add the celery, onion and ½ teaspoon of salt and cook, stirring occasionally, until softened, about 6 minutes. Add the apples and continue to cook, stirring occasionally, until the apples are almost tender, about 5 minutes. Stir in the prunes and herbs and transfer to a large bowl.
Add the bread, almonds, turkey stock, cream and ½ teaspoon of salt to the apple mixture and stir to combine; season with salt and pepper to taste, then stir the egg in thoroughly. Transfer to a 9-by-13-inch baking dish and cover tightly with foil. Bake the dressing until it is set in the center, about 45 minutes. Uncover and continue baking until the top of the dressing is golden brown, about 15 minutes longer. Serve alongside your holiday turkey.SaveSave