![]() Pour dried bread cubes into an extra-large mixing bowl.Remove from heat, then toss in cranberries, parsley, thyme, and dried sage. Add the Gala apples and saute until they break down and soften slightly about 3 – 4 minutes.Add celery and onion, season lightly with Kosher salt, and saute until slightly softened, about 8 minutes. Melt the unsalted butter in a large skillet over medium heat.Increase the oven temperature to 325 degrees. ![]() Remove the one baking rack from the oven and set aside.Rotate the baking sheets to opposite racks halfway through baking, about 30 minutes.Transfer the dried bread cubes to two baking sheets and spread them into an even layer. HOW TO MAKE CRAN-APPLE DRESSING Instructions Homemade gravy or quality store brand (optional).Two cups of low-sodium chicken broth, +more if needed.Three Tablespoons of chopped fresh flat-leaf parsley, divided.Two large gala apples, cored and chopped. ![]() INGREDIENTS NEEDED FOR CRAN-APPLE DRESSING Cornbread Dressing shouldn’t be greasy, but if it doesn’t have enough butter, it can taste dry no matter the amount of liquid used in the recipe. If you prefer moist dressing, add a little more hot broth in small amounts. For Cornbread dressing on the drier side, add enough warm broth to the uncooked dressing mixture to moisten the ingredients, but not to the point that there is liquid in the bottom of the casserole dish. The point of stale bread is to ensure that it doesn’t dissolve and lose all texture in the broth. The cubes shouldn’t be too firm or feel like salad croutons or pieces of gravel. The crumbled or cubed cornbread should feel slightly dry to the touch.
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