| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Home5 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Sourdough bread – crust trimmed and bread |
|
|
; cut into 1/2 inch cubes |
| 6 |
tb |
Butter |
| 16 |
sl |
Bacon; diced |
| 3 |
c |
Onions; diced |
| 2 |
c |
Celery; diced |
| 4 |
lg |
Gala or Fuji apples – peeled; cored and diced |
| 2 |
c |
Chopped almonds; toasted |
| 1 |
c |
Fresh parsley; chopped |
| 1/4 |
c |
Fresh sage; chopped |
| 6 |
lg |
Eggs |
| 4 |
c |
Chicken stock |
|
|
Salt & pepper; to taste |
INSTRUCTIONS
First, toast the bread cubes at 350° until crisp, about 20 minutes.
Transfer to a very large bowl.
Melt the butter in a very large saute pan over medium heat. Add the bacon
and cook till golden. Add the onions and celery and saute until
crisp-tender, about 5 minutes. Add the apples and saute 3 minutes more.
Add the sauteed mixture to the bread cubes along with the nuts and herbs.
Mix well. Season with salt and pepper. Add the eggs and mix to combine. Add
enough stock to moisten the mixture well. Spoon the mixture into casserole
dishes sprayed with non-stick cooking spray. Cover and bake at 350° for 45
minutes. Uncover and bake 20 minutes more, or until top is golden and
crisp. 16 servings.
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