Rustic Herbed Dressing With apples and cheddar
You know it’s fall when the aroma of baked apples and fresh herbs fills the air! Roasted pork, chicken — this stuffing makes just the right side dish. Or crisp up leftover dressing in the toaster oven for a banner breakfast with bacon, sausage and a drizzle o’ maple syrup!
- 5 tablespoons butter
- 3 Granny Smith apples, peeled, cored and sliced thin
- 1 large sweet onion, chopped
- 3 stalks celery, chopped
- 6 slices pumpernickel bread, toasted and torn in pieces
- 6 ounces herb-seasoned stuffing
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt
- Freshly ground black pepper
- 3 cups broth
- 8 ounces cubed, sharp cheddar cheese
- 4 ounces grated cheddar, your preference
- Fresh rosemary and thyme for garnish
Preheat oven to 350 degrees.
Melt butter over medium heat. Add apples, onion and celery. Sauté until tender, about 5–6 minutes. Fold in toast, stuffing and seasonings. Stir in broth and cubed cheese until mixture is well combined.
Pour into a 2-quart, sprayed baking dish. Scatter with grated cheese. Tent with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes. Garnish with rosemary and thyme. Best if served immediately.