Caramelized Onion & Apple Stuffing

Caramelized onions:

3 tablespoons extra virgin olive oil

2 to 3 large onions, thinly sliced

2 teaspoons chopped fresh thyme

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ cup red wine

Stuffing:

8 cups rustic bread, cubed

3 tablespoons extra virgin olive oil

½ teaspoon ground black pepper

2 tablespoons butter

2 cups diced celery

1 cup diced onion

2 medium apples chopped

2 tablespoons each, chopped fresh sage and thyme

1 teaspoon salt

1 ½ cups chicken stock

1. To prepare onions, heat oil in large saucepan, add thyme, salt and pepper, and cook over medium heat until golden – about 20 to 25 minutes.  Add wine and cook until dark – another 5 to 10 minutes.  Transfer to a large bowl.

2. Preheat oven to 425 degrees Fahrenheit and coat a 9-by-13-inch baking dish with cooking spray or butter.  

3. Toss the bread with the oil and black pepper and bake at 425 degrees Fahrenheit for about 15 minutes until bread is browned and slightly crisp.  Add to the bowl with the onions.

4. Reduce oven to 400 degrees Fahrenheit.  Heat butter in saucepan over medium heat and sauté celery and onion until softened – about five minutes.  Add apples, sage, thyme and salt.  Reduce heat and simmer until apples soften – about five minutes.  Add to the bowl with the onions and bread.  Add chicken stock and stir until combined.  Transfer the dressing to a prepared baking dish and cover with foil.

5. Bake covered for 20 minutes, remove foil, then bake another 15 to 20 minutes until top is browned and crispy.

David White

St. Louis