Apple Shallot Stuffing Recipes

Steps:

• In a large stock pot over medium heat, melt 4 tablespoons butter. Add the shallots, season with salt, and sauté, stirring occasionally, until soft and translucent, 6-8 minutes. Remove fennel stalk and fronds from bulb; save for another use or discard. Cut bulb in half, then cut out and discard the core from each half. Slice fennel into a ½-inch dice and set aside.Using a knife to peel off the tough skin of the celery root; discard the skin. Slice celery root into a ½-inch dice. To the pot, add fennel, celery root, apple, and walnuts; stir to combine. Sauté over medium heat, stirring occasionally, until tender, 3-4 minutes. Season with salt and pepper.
• Turn off the heat; add the bread and raisins to the pot. Stack sage leaves, then roll like a cigar and thinly slice across to create fine ribbons of sage (also known as a "chiffonade"). Remove thyme leaves from the stem by pinching the tip of the sprig and pulling straight down. Add coriander, sage, and thyme leaves to the pot; season generously with more salt and pepper.
• Add milk a little at a time, and use your hands to gently combine all the ingredients after each addition. (If mixture is too hot, gently mix with wooden spatula or spoon until the stuffing cools.) Make sure each crouton is coated with milk, but not soggy. When enough of the milk has been added, allow the stuffing to rest, stirring occasionally, until the milk has fully absorbed, about 15 minutes. Meanwhile, grease a 13-by-9-inch baking dish with 1 tablespoon butter and preheat oven to 350 F.
• Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 50-60 minutes.

Steps:

• Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
• In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
• Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.

Steps:

• Preheat oven to 325°F.
• Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.
• Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
• Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.

Steps:

• Pork Loin: Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper. Preheat oven to 400 degrees. Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme. Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hours. Begin sauce while roast is cooking. Apple-Shallot Cream Sauce: Heat butter in a skillet set over medium heat. When foam from butter subsides, sauti shallots and apple for 5 minutes. Add chicken broth and bring to a boil. Stir well, then set sauce aside. When roast is done, remove from pan and allow roast to set before carving. Add sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes. Slice roast and serve with sauce

Steps:

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.