Sourdough Apple And Almond Dressing Recipes

SOURDOUGH DRESSING

Steps:

• Preheat oven to 350°. Place bread cubes in a large bowl. Drizzle with 2 tablespoons oil; toss lightly. Sprinkle with half the garlic; toss to combine. Transfer to 2 ungreased 15x10x1-in. baking pans. Bake 20-25 minutes or until lightly browned, turning occasionally. Let cool., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add red onions; cook and stir 5-7 minutes or until softened. Add the red peppers, oregano and remaining garlic; cook 1 minute longer. Stir in broth; bring to a boil. Remove from heat., Place toasted bread in large bowl. Stir in broth mixture, turkey if desired, cheese, eggs and green onions. Transfer to a greased 13x9-in. baking dish; dot with butter. Cover and bake 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown.

SOURDOUGH ALMOND STUFFING

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; add mushrooms and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in salt, rosemary and pepper., In a large bowl, combine bread cubes, artichokes, almonds, tomatoes, basil and mushroom mixture. In a small bowl, whisk eggs and broth. Gradually stir into bread mixture., Transfer to a greased 13x9-in. baking dish. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS

Steps:

• Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
• Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
• Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.

SOURDOUGH, APPLE AND ALMOND DRESSING

Steps:

• Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl.
• Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)
• Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.

SOURDOUGH AND SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
• Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
• Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
• Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.

HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
• Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
• Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.

SOURDOUGH STUFFING WITH BACON AND APPLES

Steps:

• 1. Spread bread cubes out on a rimmed baking sheet (or two, if necessary) and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
• 2. In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and poultry seasoning, stir and cook for half a minute longer, then remove from heat.
• 3. Transfer onion/apple mixture to a very large bowl, add chopped bacon and bread cubes, and toss well. Add two cups of chicken stock, toss well, then add more stock, a little at a time until the stuffing is well-moistened, but not soggy. Taste, and add a bit of salt if desired.
• 4. Pour stuffing into greased casserole dishes (mine fit into one 9×12-inch dish, but you can divide it if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes or until the top is golden brown.

AMAZING ALMOND SALAD DRESSING

Steps:

• Use a blender to blend almonds, water, oil, yeast, aminos, and salt together until smooth.

SOURDOUGH APPLE ALMOND RAISIN BREAD

Steps:

• Addition Prep
• You can use pre-made apple sauce, or you can peel and core two apples, and then cook and mash the pieces. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover, and cook until they're soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions, rather than adding that water in later when mixing up the Addition.
• Combine all of the ingredients in the Additions list in a small bowl, and set it aside to cool. The raisins and nuts will soak up some of the liquid.
• Dough Mixing and Bulk Fermentation
• In a large bowl, mix together the flour, water, and starter. Note the time and temperature as this is the start of bulk fermentation. Don't add the additions yet.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development.
• Cover and let the dough rest another 20-30 minutes, then add the Additions to the dough by folding or laminating them in (see the previous link for a lamination video as well).
• Let the dough ferment until it's puffy and close to doubled. For my dough, this was about 10.5 hours at 71F room temperature.
• Pre-shape, Bench Rest, and Shaping
• Scrape the dough out onto a floured countertop. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See the gallery below for photos.)
• Cover the dough with an inverted bowl and let it rest about 20 minutes.
• Prepare a tea towel with flour and a layer of bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. You can also spray your banneton with oil and coat it with bran flakes, or simply flour your banneton/liner and skip the bran flake coating on the bread crust.
• Flip over your dough and shape it into a boule, batard, or oblong loaf. Shaping videos can be found here.
• Using a bench scraper, flip the shaped dough onto the tea towel (or into your prepped banneton). Then lift the towel and place it into your banneton. The base of the bread should be facing up.
• Final Proof and Baking
• Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight (8-14 hours).
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Gently flip the dough out of the banneton and into the bottom of your baking vessel or onto parchment paper first for an easier transfer.
• Score the top of the dough, then cover the vessel and return it to the oven.
• Bake at:
• 500F for 20 minutes lid on
• 450F for 10 minutes lid on
• 450F for 10 minutes lid off
• The internal temperature of the bread should be at least 205F when it's done.
• Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.

SOURDOUGH DRESSING WITH ROASTED APPLES AND SAGE (TYLER FLORENCE)

Steps:

• 1. Preheat oven to 400°F Heat large skillet over medium heat. Add olive oil, garlic, sage, and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove sage leaves and set aside on a paper towel(reserve for serving). Remove garlic and thyme; discard. Add onions to pan and cook slowly over medium-low heat until caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a bowl. Add apple wedges and pecans to the skillet. Gently saute over high heat until pecans are lghtly toasted and apples are slightly softened, 3 to 5 minutes.
• 2. In a large mixing bowl, whisk together the egg, cream, and chicken stock. Add the torn bread, caramelized onions, apple mixture, and the chopped parsley. Use a wooden spoon to mix the dressing well. Season with salt and pepper and drizzle with olive oil. Transfer to a 3 quart baking dish. Bake covered 20 minutes. Uncover and continue baking 15 minutes more or until top is golden brown and slightly crusty around edges. Let stand for 10 minutes. Sprinkle with fried sage leaves.

APPLE ALMOND RAISIN SOURDOUGH BABKA

Steps:

• Dough Mixing & Bulk Fermentation
• In a large bowl, mix together the flours, water, starter, and salt. Knead the dough by hand for a few minutes. If the dough is too wet to knead, add a little more flour.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development. You can do more stretching and folding after another 20-30 minute rest, but the dough will likely be quite strong after just one round.
• Let the dough ferment until it's puffy and expanded by about 75%. For my dough, this was about 7.5 hours at 78F room temperature.
• At this point you can chill the dough for several hours or overnight, which may make it easier to shape, or simply proceed to the next step.
• Filling Prep
• Peel and core two apples. Thinly slice one of the apples and set aside for now. Cut the other apple into chunks for the next step.
• Combine all the filling ingredients (minus the apple slices) in a food processor and blend until you have a thick paste.
• Babka Shaping (see the Photo Gallery below)
• Scrape your fermented dough out onto a heavily floured countertop and roll it into a rectangular sheet that's about 3/8" thick.
• Spread the filling on the dough with an offset spatula, and then layer the apple slices on top of the filling.
• Roll the dough into a long tube, and rest the tube on its seam while you lightly grease a loaf pan.
• Reposition the tube so the seam is facing up and centered. With a serrated knife, cut the tube in half, lengthwise and more or less along the seam. (This is so you don't have a loose strip of cut dough.)
• Cross the two strands of dough at their center points, and then twist the strands around one another on both sides of the center.
• Using your hand and a bench knife, scrunch the long twist to be shorter, place it in the loaf pan, and cover.
• Final Proof & Baking
• Let the babka dough proof for 1-2 hours or until it has expanded and is puffier. In a medium USA pan the center of the dough will crest over the edges of the pan.
• Preheat your oven to 350F for at least 15 minutes.
• Load the pan into the oven on the middle rack and bake for about 1 hour and 20 minutes, or until the temperature of the center of the dough is over 190F. Cover the dough with a foil tent after about 50 minutes so the top doesn't burn.
• Syrup Drizzle
• In a small saucepan, combine the water, sugar, and rum. Bring to a simmer and stir until the sugar is completely dissolved.
• When the babka is finished baking, remove the loaf pan from the oven and immediately poke holes in the babka with a skewer and then pour the syrup onto it.
• Leave the babka in the pan for about a half hour to absorb the syrup, and then transfer it to a cooling rack.
• Storage
• Once it is completely cool, wrap the babka in plastic or place it in a tightly covered container. The babka can be stored at room temperature for about a week. Babkas also freeze well (wrap tightly in plastic and then in foil).

APPLE ALMOND CRUNCH SALAD

Steps:

• In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.