Food Network: Traditional Supper Stuffing with Cider Gravy

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Traditional Supper Stuffing with Cider Gravy
Recipe courtesy Rachael Ray

Ingredients
4-5 cups farmhouse-style crusty bread, cut into 1-inch
cubes
1 teaspoon poultry seasoning, 1/3 palmful
6 tablespoons butter, divided
4 McIntosh, Golden Delicious, Gala or Honey Crisp apples
2 onions, chopped into bite size pieces
6 ribs celery from the heart, chopped into bite sized pieces
1 fresh bay leaf
Salt and pepper
A handful flat-leaf parsley, chopped
2 pounds roast turkey breast, 3 slices - inch thick from the deli counter, cut

into bite sized cubes
4 cups chicken stock, divided
3 tablespoons all-purpose flour
1 cup apple cider

Directions
Heat the oven to 325 degrees F and scatter bread on
baking sheet, season with poultry seasoning and bake to toast bread, 10-12
minutes.

Quarter the apples and slice into each quarter on an angle to cut away the core.
Chop apples into bite size pieces.

Heat a large skillet over medium heat with 3 tablespoons butter, when the butter

melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and
pepper and cook until tender, 7 to 8 minutes. Add turkey to the skillet and
combine with vegetables, heat through 2 to 3 minutes then fold in bread and
moisten with about 2 cups chicken stock.

While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat
and whisk in flour, 1 minute, whisk in cider and chicken stock and season with
salt and pepper to taste, reduce 4 to 5 minutes.

Serve stuffing doused with 1/2 cup gravy.