Cider Gravy Stuffing
cjRecipes.com4 to 5 cups crusty bread (cut into 1-inch cubes)
1 teaspoon poultry seasoning
4 McIntosh, Golden Delicious, Gala OR Honey Crisp apples
6 Tablespoons (3/4 stick) butter
2 onions (chopped into bite-size pieces)
6 celery stalks (chopped into bite-size pieces)
1 fresh bay leaf
salt AND pepper
Cubed chicken from 1 large rotisserie chicken
4 cups chicken stock
Handful of fresh flat-leaf parsley (chopped)
3 Tablespoons all-purpose flour
1 cup apple cider
Preheat oven to 325 degrees.
Scatter the bread on a rimmed baking sheet.
Season with poultry seasoning and bake to toast the bread cubes for 10 to 12 minutes.
Quarter the unpeeled apples and cut away the cores.
Chop the apples to bite-size pieces.
Heat 3 Tablespoons of the butter in a large skillet over medium heat.
When the butter melts, add the apples, onions, celery and bay leaf.
Season with salt and pepper.
Cook until tender, 7 to 8 minutes.
Add the chicken to the skillet, combine with the vegetables, and heat through for 2 to 3 minutes.
Fold in the bread cubes and moisten with about 2 cups of chicken stock.
While the stuffing cooks, melt the remaining 3 Tablespoons of butter in a saucepan over medium heat.
Whisk in the flour and cook for a minute or so.
Whisk in the cider and the remaining 2 cups of chicken stock.
Season the sauce with salt and pepper to taste.
Simmer for 4 to 5 minutes to thicken.
Stir in the parsley.
Serve the stuffing doused with 1/2 cup of the gravy.
Serves 4.
