Modes

Ingredients

• 1 loaf (about 14 oz.) crusty bread (French or sourdough), cut into 1-inch cubes

• ½ cup (1 stick) unsalted butter

• 1 large onion, diced

• 2 celery ribs, diced

• 2 apples, peeled and diced (Honeycrisp or Fuji are ideal)

• 2 cloves garlic, minced

• 1 Tablespoon fresh sage, chopped

• 1 Tablespoon fresh thyme, chopped (or 1 teaspoon dried)

• ½ teaspoon crushed red pepper flakes (optional)

• 1 cup toasted pecans, roughly chopped

• 2 ½ cups warm chicken or vegetable stock

• 2 large eggs, beaten

• salt and freshly ground black pepper, to taste

Instructions

Toast the bread

Preheat the oven to 350°F (convection). Spread the bread cubes on a baking sheet and toast for 10–15 minutes, until golden and dry. Set aside.

Brown the butter

In a large skillet, melt the butter over medium heat. Let it bubble until it smells nutty and turns golden brown, about 3–5 minutes.

Cook the vegetables and apples

Add the onion and celery to the brown butter. Cook for 5–7 minutes, until softened. Add the apples, garlic, sage, thyme, and red pepper flakes. Cook for another 3 minutes. Season with salt and pepper.

Combine ingredients

In a large mixing bowl, toss the toasted bread cubes with the cooked mixture and pecans. Gradually pour in the warm stock while stirring — the bread should be moistened but not soggy. Stir in the beaten eggs to bind.

Bake the stuffing

Transfer the mixture to a buttered 9×13-inch baking dish. Cover with foil and bake for 20 minutes. Uncover and bake for 15 minutes more, until golden and crisp on top.