Marietta Daisies Garden Club

Honey Crisp Apple and Sage Stuffing

from Katryn Taylor

This is a sweet and savory stuffing

that is a delicious addition to your

Thanksgiving feast.

10 cups (about 1.5 pounds) day-old toasted bread, torn
4 1/2 teaspoons Fresh Parsley chopped
4 1/2 teaspoons Fresh Sage leaf whole (about 20 small leaves)
2 teaspoons sea salt, divided
1/2 teaspoon black pepper, divided
1/4 cup olive oil
3/4 cup butter
2 1/2 cups fennel bulb, thinly sliced
2 1/2 cups leeks, cleaned & diced
2 1/2 cups apple, peeled and thinly sliced (approximately 2 large Honeycrisp apples)
1 tablespoon fresh garlic, whole
1/4 teaspoon cinnamon
2 cups homemade chicken stock or readymade
2 large eggs, lightly beaten

Preheat oven to 350 degrees.
Tear bread into 3/4-inch pieces and place in a large bowl. In a small bowl, toss together 1/2 of chopped parsley, 1/2 whole leaf sage, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Gently toss seasonings & bread with olive oil until well coated. Transfer to a baking sheet and toast for 17 to 20 minutes. Remove from oven and set aside.
Increase oven temperature to 375 degrees and grease a 9 x 13 inch pan.
In a large sauce pan, heat butter over medium heat. Add sliced fennel, cleaned & diced leeks, sliced apples, 1/4 teaspoon cinnamon and whole garlic along with remaining parsley, sage, salt, and pepper. Cook, stirring once or twice, for about 8 minutes, until vegetables soften transfer to 9 x 13 inch pan.
In 9 x 13 inch pan add seasoned bread to vegetable mixture, pour in broth and eggs, and stir well. Stir periodically, letting mixture sit between stirrings to allow time to soak up moisture, until bread cubes are completely coated and have softened. You want the bread to absorb all of the liquid in the pan. This will take about 5 minutes.
Bake for about 40 to 45 minutes, until golden brown on top.

Note: This mixture could go directly into your turkey if you prefer.

*It also can be made vegetarian by replacing the chicken stock with vegetable stock.