Caramelized Onion and Apple Stuffing
The first year I hosted Thanksgiving I bought ALL of the holiday recipe magazines and leafed through every single one to find the perfect recipes. I’m so thankful that I stumbled across this stuffing recipe in Eating Well’s November/December 2016 edition, because it’s been a crowd favorite for 3 years now. When done all at once it can be time consuming, but if you make the caramelized onions in advance it makes the recipe a breeze.
- 3 tbsp EVOO (I use avocado oil)
- 8 cups halved and thinly sliced yellow onions (2-3 large)
- 2 tsp chopped fresh tyhme
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup red wine
- 2 tbsp cider vinegar
- Heat oil in a large skillet over medium heat. Add sliced onions, thyme, and 1/4 tsp each of salt and pepper. Cook, stirring occasionally, until golden, 20-25 minutes.
- add wine and cook, stirring occasionally and reducing heat if necessary, until the onions are deep golden brown, 20-25 minutes more.
- Add vinegar, increase heat to high and cook, scraping up the browned bits, until the vinegar evaporates, about 1 minutes.
- Transfer to a large mixing bowl.
- 8 cups 1/2 -1 inched cubed rustic multi-grain bread (I use New Cascadia’s gluten-free Farmhouse style)
- 3 tbsp EVOO
- 1/2 tsp ground pepper
- 2 tbsp vegan butter
- 2 cups diced celery
- 1 cup diced onion
- 2 medium red apples, chopped
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh thyme
- 1 tsp salt
- 1 1/2 cup low-sodium chicken or vegetable broth
- Preheat oven to 425 degrees. Coat 9×13 inch baking dish with avocado oil.
- Toss bread with oil and pepper on a large rimmed backing sheet. Bake, stirring once, until crispy, about 15 minutes. Add to the bowl with the onions.
- Reduce oven to 400 degrees.
- Heat butter in the skillet over medium-high heat. Add celery and diced onions; cook, stirring, until the onion starts to brown, 6-8 minutes. Add apples, sage, thyme and salt. Reduce heat to medium and cook, stirring occasionally, until the apples start to soften, about 5 minutes. Transfer to the bowl with the onions and bread.
- Add broth and gently stir until well combined. Transfer to the prepared baking dish. Cover with foil.
- bake for 20 minutes. Uncover and continue baking until the top is crispy, about 15 minutes more.