apple and herb bread pudding dressing

Name: Apple and Herb bread pudding dressing
Prep time: 1 h
Cook time: 45 min
Yield: 10
Ingredients: 8 cup(s) cubed bread, i used country boule; 1/4 cup(s) unsalted butter; 4 ounce(s) pancetta; 2 cup(s) diced onion ( 1 lg onion); 1 cup(s) chopped celery ( 2 lg. stocks); 1 - granny smith apple, peeled, cored and chopped; 1/2 cup(s) sherry, medium or dry; 2 tablespoon(s) fresh rosemary, finely chopped; - salt and pepper; 1/2 cup(s) fresh parsley, finely chopped; 5 - extra- large eggs, or 6 large; 2 cup(s) heavy cream; 1 cup(s) chicken stock, no salt; 2 cup(s) gruyere cheese, grated (8oz)

(1 RATING)

56 Pinches 1 Photo

Beth Colon

Spring Hill, FL

Updated on Nov 25, 2011

This dressing is so creamy and has so much flavor that it was the star of our Thanksgiving dinner. People are still raving about it at my husband's work the next day. I wish that I could claim it as my own BUT.. I actually got it out of Good Housekeeping magazine. It is a recipe by Ina Garten (Barefoot Contessa) My husband who hates stuffing normally, told me it was a keeper and I had to make it for every holiday gathering.

Rate

prep time 1 Hr

cook time 45 Min

method ---

yield 10-12 +

Ingredients

8 cups cubed bread, i used country boule
1/4 cup unsalted butter
4 ounces pancetta
2 cups diced onion ( 1 lg onion)
1 cup chopped celery ( 2 lg. stocks)
1 - granny smith apple, peeled, cored and chopped
1/2 cup sherry, medium or dry
2 tablespoons fresh rosemary, finely chopped
- salt and pepper
1/2 cup fresh parsley, finely chopped
5 - extra- large eggs, or 6 large
2 cups heavy cream
1 cup chicken stock, no salt
2 cups gruyere cheese, grated (8oz)

How To Make apple and herb bread pudding dressing

Step 1

This recipe is like a bread pudding, the longer you let it sit the creamier it gets. You can make this the day before for even better results.

Step 2

Preheat oven to 350* Arrange the cubed bread on a baking sheet and bake for 20 minutes or until golden brown. Set aside.
Step 3

While bread is in the oven, heat butter in skillet on medium low heat. Add pancetta to the pan. Increase heat to medium and saute until browned.
Step 4

Add onion, celery and apple to skillet and cook until tender
Step 5

Stir in sherry, rosemary, 1 t. salt, 1 t. pepper. Cook about 5 minutes, stirring occasionally until most of the liquid has evaporated. Remove from heat and stir in the parsley.
Step 6

In a very large bowl, whip eggs, cream, chicken stock and 1 1/2 c. Gruyere cheese together. Add the toasted bread. Stir and then add the vegetable mixture. Mix well until everything is combined.
Step 7

Let stand for 30 minutes (if you're making it the day before, this is where you place it in pan, cover and refrigerate.) Place it in casserole pan, top it with remaining Gruyere cheese.
Step 8

Place in oven and cook for 45-50 minutes or until top is brown and knife inserted into center comes out clean.
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