Brookstone Stuffing Recipe

Brookstone Stuffing


courtesy of Chef Jon Talbot

Serves 3 to 6 people

1 lb loaf of white or wheat bread
2 Macintosh apples
1 small yellow onion
3 ribs celery
8 leaves of sage (or 1 tbsp rubbed sage)
1 cup dried cranberries
3-4 cups store bought chicken stock
1 stick of butter
2 tbsp kosher salt
1 tsp black pepper

Preheat oven to 250 degrees. Cut bread into bite-size cubes and toast in a low and slow oven for about an hour, or until the bread is as crunchy as a crouton. Let cool for one hour. Chop apples and sage then set aside. Mince onion and celery and begin to saute over medium heat in a sauce pot. When vegetables are softened, add apples and sage and saute for an additional 3 minutes. Add chicken stock and the other half of the butter and bring to a light simmer. Once at a simmer, pour hot liquid with vegetables over dried bread. Stir to combine and season with salt and pepper. Serve immediately or cool and reheat later in the oven. ENJOY!!

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