1 loaf St Louis Bread three seed sourdough bread, cubed 1 large onion, diced 2 large stalks of celery, de-ribbed and diced 3 tablespoons butter 1 jar peeled chestnuts, chopped 2 cups dried cranberries 2 large apples, diced 1/2 cup apple cider 1/2 cup chicken stock (extra may be needed) 3 tablespoons fresh sage, chopped salt & pepper to taste
Toast cubed bread in 350 degree oven until brown and crisp. In a skillet, sweat onion and celery over medium-high heat in the butter until translucent, do not brown. In a large mixing bowl, combine bread and onion mixture, scraping in the butter. Add in the chestnuts, cranberries and apples. Toss well. Moisten stuffing with apple cider and chicken stock, adding more as needed. Season with sage, salt and pepper. Mix gently, but well. Stuff your favorite bird and cook as directed or place in a baking dish, adding a little more stock and dotting with butter. Cover with foil and cook for 25 minutes at 350 degrees. Remove foil for the last 10 minutes to brown the top.
Robyn Watson Waddel
News On 6
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