This fruity dressing is really just a bit of a twist on a traditional Thanksgiving stuffing or dressing, adding apples, parmesan, and a handful of raisins, plus swapping shallots for onions. The delicious result is both sweet and savory, marrying well with other, sweet-savory dishes on the holiday table.
Curious about the difference between stuffing and dressing? Read this post.
Serves 8 to 10
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, divided
- 3 ounces Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2 cups sliced shallots (about 6)
- 2 apples, cut into 1/4-inch slices
- 1/3 cup raisins
- 1 1/2 teaspoons coarse kosher salt, or more to taste
- 3/4 teaspoon freshly ground pepper, or more to taste
- 10 cups diced stale Italian or French bread (3/4-inch dice), with crusts (see notes)
- 1 1/2 tablespoons chopped fresh rosemary, thyme, sage, or a combination
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup apple juice
Preheat the oven to 400°F. Use 1/2 tablespoon of the butter to grease a 2 1/2- to 3-quart casserole dish. Use a vegetable peeler to cut the cheese into thick shaves (you should have about 1 cup). Set the casserole dish and the cheese aside.
In a large skillet on medium-high heat, warm the oil and 6 tablespoons of the remaining butter. Add the shallots and cook, stirring occasionally, for 3 minutes. Add the apples, raisins, salt, and pepper and cook, stirring occasionally, until the onion and apple are tender, 3 to 4 minutes.
Transfer the mixture to a very large bowl and add the bread and herbs, stirring to slightly cool the mixture. Add the broth, juice, and about 3/4 of the cheese, stirring to evenly moisten. Taste and add more salt and/or pepper if you like.
Transfer the mixture to the prepared casserole dish. Cut the remaining 1 1/2 tablespoons of butter into pea-sized pieces and dot them over the top. Sprinkle with the remaining cheese.
Cover the dressing loosely with foil and bake until warmed through, about 30 minutes. Uncover and bake until heated through and the top is crisp and browned, 10 to 15 minutes.
NOTES If you’re starting with fresh bread, arrange the diced pieces on a rimmed baking sheet and bake at 300°F until dry and lightly crisped, 10 to 15 minutes, depending on the moistness of the bread.
You can prepare the dressing up to the last step up to 2 days in advance. Cool it thoroughly, then store it covered in the refrigerator. Return it to room temperature before baking.
