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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Apple-Pecan Dressing

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Apple-Pecan Dressing Empty Apple-Pecan Dressing

    Post by Lobo Sat 16 Jan 2016, 12:02 am

    Apple-Pecan Dressing Img2l
    Apple-Pecan Dressing
    Apple-Pecan Dressing Translucent
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    Prep Time: 35 minutes
    Cook Time: 75 minutes
    Servings: 12
    Sautéed apples lend a note of sweetness to this dressing, while toasted pecans add a pleasing crunch. The dressing is the perfect side dish for our Crown Roast of Pork with Calvados Sauce.






    • 215

    Ingredients:


    • 1-lb. loaf sweet batard, torn into 1/2-inch pieces
    • 8 Tbs. (1 stick) unsalted butter
    • 2 yellow onions, cut into 1/4-inch dice
    • 4 celery stalks, cut into 1/4-inch dice
    • 2 apples, peeled, cored and cut into 1/4-inch
        slices
    • 1 Tbs. sugar
    • 1 cup apple juice
    • 1 cup pecans, toasted and roughly chopped
    • 2 Tbs. chopped fresh thyme
    • 1 Tbs. chopped fresh sage
    • 2 1/2 tsp. salt, plus more, to taste
    • 1 tsp. freshly ground pepper, plus more, to taste
    • 2 1/2 cups chicken stock, warmed

    Related Recipes


    Directions:

    Spread the bread out on a baking sheet and let dry overnight. Transfer to a large bowl.

    Preheat an oven to 375°F. Butter a deep casserole or baking dish.

    In a large fry pan over medium heat, melt 4 Tbs. of the butter. Add the onions and celery and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Transfer to the bowl with the bread.

    Melt the remaining 4 Tbs. butter in the pan and add the apples. Sprinkle with the sugar and cook, stirring occasionally, until the apples are tender and beginning to brown, 5 to 6 minutes. Add 3 Tbs. of the apple juice and simmer, stirring to scrape up the browned bits, until the liquid is reduced to a syrup, about 4 minutes. Transfer the apples to the bowl with the bread.

    Pour the remaining apple juice into the pan, set over medium heat and simmer until reduced by one-third. Pour the apple juice over the bread mixture. Add the pecans, thyme, sage, the 2 1/2 tsp. salt, the 1 tsp. pepper and 2 cups of the stock to the bowl and stir gently to mix. Let stand, stirring occasionally, until the stock is absorbed, about 5 minutes. If the dressing seems dry, add more stock as needed. Adjust the seasonings with salt and pepper.

    Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 50 minutes. Serves 10 to 12.
    Williams-Sonoma Kitchen.
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