Prep 45 mins
Cook 35 mins
Published in Nov. 2010 Better Homes and Gardens, Tyler Florence describes this dressing to be like a savory bread pudding.
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled and crushed
- 4 leaves fresh sage
- 4 fresh thyme sprigs
- 2 large onions, diced medium
- kosher salt and freshly ground black pepper
- 3 granny smith apples, cored and cut into small wedges
- 1 1⁄2 cups pecans
- 2 large eggs, lightly beaten
- 3⁄4 cup heavy cream
- 1 1⁄2 cups low-sodium chicken stock
- 5 cups torn sourdough bread (crusts removed)
- 1⁄2 cup fresh flat-leaf parsley, roughly chopped
- extra virgin olive oil
- 1. Preheat oven to 400°F Heat large skillet over medium heat. Add olive oil, garlic, sage, and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove sage leaves and set aside on a paper towel(reserve for serving). Remove garlic and thyme; discard. Add onions to pan and cook slowly over medium-low heat until caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a bowl. Add apple wedges and pecans to the skillet. Gently saute over high heat until pecans are lghtly toasted and apples are slightly softened, 3 to 5 minutes.
- 2. In a large mixing bowl, whisk together the egg, cream, and chicken stock. Add the torn bread, caramelized onions, apple mixture, and the chopped parsley. Use a wooden spoon to mix the dressing well. Season with salt and pepper and drizzle with olive oil. Transfer to a 3 quart baking dish. Bake covered 20 minutes. Uncover and continue baking 15 minutes more or until top is golden brown and slightly crusty around edges. Let stand for 10 minutes. Sprinkle with fried sage leaves.