I found this dressing recipe in a Williams-Sonoma catalog years ago. I ripped it out and saved it for years, then finally made it for the past two years at Thanksgiving. The only problem is that the original recipe called for mushrooms, and I don’t like those. So, I decided to substitute apples from my grandpa’s tree and it made the perfect stuffing! I know, you can’t technically call dressing stuffing if it wasn’t cooked inside the turkey, but I do what I want :)The first time I made this, I made the biscuits from scratch. The next year I used freezer biscuits. It tasted exactly the same both times. So do yourself a favor, save yourself some time, and use freezer biscuits! Here’s the recipe:
- Twelve 4" cream biscuits, cut into 1½" cubes
- 1 pound sliced bacon, cut into 1" pieces
- 2 yellow onions, diced
- 5 celery stalks, diced
- 8 ounces tart apples, sliced
- ¼ cup chopped fresh flat-leaf parsley
- 2 Tablespoons chopped fresh sage
- 2 Tablespoons chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 4 cups chicken stock
- Position rack in lower third of oven; preheat to 350 degrees.
- Spread biscuits out on baking sheet. Toast until lightly browned, 25-30 minutes. Set aside. Increase oven temperature to 375 degrees.
- In a deep sauté pan over medium-high heat, cook bacon until crisy, 7-9 minutes. Drain on paper towels. Pour off all but 3 Tablespoons of the fat. Over medium heat, cook the onions until translucent. Add the celery, apples, parsley, sage, and thyme, cooking until the celery and apples are soft (about 5 minutes).
- Transfer onion mixture to a large bowl. Add bacon to bowl, season with salt and pepper. Add biscuits and 3 cups of the chicken stock, stirring to combine. If the mixture looks too dry, add the last cup of chicken stock. Otherwise, leave it out.
- Transfer dressing to a baking dish. Cover with foil or lid, bake for 30 minutes. Remove foil or lid and bake for another 20 minutes, or until the dressing is lightly browned. Enjoy!
I love the salty bacon married with the sweet-tart apples. It’s a match made in Thanksgiving heaven! Next to turkey, mashed potatoes, and covered in gravy, it’s to die for! I would eat a big scoop of stuffing alone for lunch in the days after Thanksgiving. Yum! I hope you all have a wonderful holiday season surrounded by good food and the ones you love!