Recipe of the Month

Our Recipe for October 2008

 

Apple and Shallot Stuffing
This lovely autumn recipe has had rave reviews from everyone that has tried it...’too good to just use inside a chicken...’ and is a great way to use up any apples from the garden. 

Preparation: 1 hr

Servings: Makes 4 to 5 servings 

Ingredients

1/2 loaf whole-wheat or country-style bread (320g), crust discarded and bread cut into 1/2-inch cubes
190g unsalted butter
225g shallots, chopped
450g tart apples such as Granny Smith or Gala
130g dried currants (or use golden raisins, or cranberries)
250 ml apple cider
1/2 teaspoons dried marjoram, crumbled
3/4 teaspoons salt
1/4 teaspoon black pepper
Pinch freshly grated nutmeg
Pinch of ground allspice
225g walnuts, toasted and coarsely chopped
1/2 tablespoon finely grated fresh lemon zest
250 ml chicken stock

Preparation

Preheat oven to 150°C.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Melt butter in a 30cm frying pan over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.

While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1litre heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.

Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.

Transfer stuffing to a buttered 3 litre shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cooks’ note:
- Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.

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