Autumn Glory apples bring the perfect hint of sweetness and crunch to this Thanksgiving stuffing recipe! The texture and juiciness elevate the recipe to be a real showstopper this holiday.
Click here for a printable recipe!
Ingredients
- 2 packages of crescent rolls (about 6 cups)
- 1 cup of celery (about 4 stalks), chopped
- 1 large yellow onion, chopped
- 3 cloves of garlic (minced)
- 2 Autumn Glory apples (cored and chopped)
- 2 cups vegetable broth
- ½ stick of butter or plant-based butter
- 2 eggs (or the equivalent of)
- 2 teaspoons chicken-style seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- Fresh sage, rosemary, thyme (about 3 sprigs of thyme and rosemary and 3-4 sage leaves). Add more if desired.
Directions
- Pre-heat oven to 350°F
- A day or two prior to making the recipe, cook croissants as indicated on the packaging. Once cooked, let sit out for a day or two so the bread dries out.
- In a saucepan, melt butter. Then add chopped onion and sauté for 3 minutes. Add garlic, celery, and apple. Sprinkle it with a teaspoon of salt. Cook for another 2-3 minutes. Do not overcook.
- In a separate dish, mix 2 cups of vegetable broth with eggs. Pour into the saucepan with celery, onion, etc. Mix well.
- While things are on the stovetop cooking take previously cooked croissants and roughly chop. Place in a large mixing bowl and add fresh sage, thyme, and rosemary. You can decide how much of the fresh herbs you’d like. For a stronger flavor, add more; for more subtle, add less.
- Take stovetop mixture and pour over croissants. Gently fold them together. Do not crush bread. You just want to moisten it with the mixture but not get it too soggy.
- Pour into a baking dish. Sprinkle it with brown sugar and salt one more time. Add a dash of crushed pepper if desired. Bake for 35-40 minutes or until bread is golden and toasted.
Recipe created by Azure Farm for Superfresh Growers.
