Sourdough Dressing With Roasted Apples and Sage (Tyler Florence)

The aroma of Thanksgiving morning always brings me back to my grandmother’s kitchen. Buttery sage, sweet apples, and the comforting scent of baking bread filled the air, a symphony of flavors that signaled the start of something truly special. Her sourdough dressing, a recipe passed down through generations, was always the star of the show – a rustic, savory masterpiece that tasted like home. This Tyler Florence recipe, with its crispy fried sage and caramelized onions, captures that same magic, elevating a classic to something truly unforgettable.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 8-10
• Dietary Type: Not specified

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, peeled and crushed
• 4 fresh sage leaves
• 4 fresh thyme sprigs
• 2 large onions, diced medium
• Kosher salt and freshly ground black pepper
• 3 Granny Smith apples, cored and cut into small wedges
• 1 1/2 cups pecans
• 2 large eggs, lightly beaten
• 3/4 cup heavy cream
• 1 1/2 cups low-sodium chicken stock
• 5 cups torn sourdough bread (crusts removed)
• 1/2 cup fresh flat-leaf parsley, roughly chopped
• Extra virgin olive oil (for drizzling)

Equipment Needed

• Large skillet
• Tongs
• Paper towels
• Large mixing bowl
• Wooden spoon
• 3-quart baking dish
• Whisk

Instructions

1. Preheat oven to 400°F.
2. Heat a large skillet over medium heat. Add 3 tablespoons of olive oil, the crushed garlic, sage leaves, and thyme sprigs. As the oil heats, the herbs will crackle, infusing the oil with their flavor.
3. Use tongs to carefully remove the sage leaves from the skillet and set them aside on a paper towel; these will be reserved for serving. They will crisp up as they cool.
4. Remove the garlic and thyme sprigs from the skillet and discard them. They have already imparted their flavor to the oil.
5. Add the diced onions to the pan and cook slowly over medium-low heat until caramelized, about 15 minutes. Stir occasionally to prevent burning, and scrape up any browned bits from the bottom of the pan, as these add depth of flavor. Season with salt and pepper to taste.
6. Transfer the caramelized onions to a large mixing bowl.
7. Add the apple wedges and pecans to the same skillet. Gently sauté over high heat until the pecans are lightly toasted and the apples are slightly softened, about 3 to 5 minutes. Be careful not to burn the pecans; keep them moving in the pan.
8. In the large mixing bowl containing the caramelized onions, whisk together the eggs, heavy cream, and chicken stock. Ensure the eggs are fully incorporated into the liquid.
9. Add the torn sourdough bread, the apple and pecan mixture, and the chopped parsley to the bowl.
10. Use a wooden spoon to mix the dressing well, ensuring that the bread is evenly coated with the liquid mixture. The bread should be saturated, but not mushy.
11. Season the dressing generously with salt and pepper. Drizzle with a touch of extra virgin olive oil for added richness.
12. Transfer the dressing to a 3-quart baking dish. Spread it out evenly.
13. Bake the dressing covered for 20 minutes. Covering it initially helps to steam the bread and keep the dressing moist.
14. Uncover the baking dish and continue baking for 15 minutes more, or until the top is golden brown and slightly crusty around the edges. The edges should be nicely browned and the center should be set.
15. Remove the dressing from the oven and let it stand for 10 minutes before serving. This allows the dressing to set up slightly and makes it easier to slice.
16. Sprinkle the dressing with the reserved fried sage leaves before serving.

Expert Tips & Tricks

• For an even richer flavor, consider browning the butter before sautéing the onions. The nutty flavor of browned butter complements the apples and sage beautifully.
• If you prefer a softer dressing, use slightly stale bread. If you like a bit more texture, use bread that is only a day or two old.
• To get the sage leaves extra crispy, you can fry them in a small amount of oil until they are just translucent and deeply green. Be careful, as they can burn quickly.
• If the top of the dressing is browning too quickly, you can tent it with foil for the last 5-10 minutes of baking.
• For added flavor, consider adding a splash of apple cider vinegar to the apple mixture as it cooks. The acidity will balance the sweetness of the apples.

Serving & Storage Suggestions

Serve the sourdough dressing warm, as a side dish alongside your Thanksgiving or holiday meal. It pairs exceptionally well with roasted turkey, ham, or chicken. The crispy sage leaves add a lovely visual appeal and a burst of flavor with each bite.

Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F until warmed through, or microwave individual portions as needed. You can also freeze the dressing for longer storage. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing and thawing, but the flavor will still be delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	327 kcal	N/A
Calories from Fat	264 g	81%
Total Fat	29.4 g	45%
Saturated Fat	7.5 g	37%
Cholesterol	83.4 mg	27%
Sodium	30 mg	1%
Total Carbohydrate	15.1 g	5%
Dietary Fiber	3.9 g	15%
Sugars	8 g	31%
Protein	4.6 g	9%

Variations & Substitutions

• For a vegetarian option, substitute vegetable broth for the chicken stock.
• If you have gluten sensitivities, use gluten-free sourdough bread. Ensure all other ingredients are also gluten-free.
• Add other fruits, such as cranberries or dried cherries, for added sweetness and tartness.
• Use different nuts, such as walnuts or almonds, instead of pecans.
• Incorporate other herbs, such as rosemary or marjoram, along with the sage and thyme.

FAQs (Frequently Asked Questions):

Q: Can I make this dressing ahead of time?
A: Yes, you can assemble the dressing a day ahead of time, but wait to bake it until the day you plan to serve it. Store the assembled dressing, covered, in the refrigerator.

Q: Can I use different types of apples?
A: While Granny Smith apples provide a nice tartness, you can use other firm apples like Honeycrisp or Fuji if you prefer a sweeter dressing.

Q: How do I prevent the dressing from drying out while baking?
A: Covering the dish for the first 20 minutes of baking helps to retain moisture. If the top is browning too quickly, you can also tent it with foil.

Q: What if I don’t have sourdough bread?
A: While sourdough provides a unique flavor and texture, you can substitute with another type of crusty bread, such as French bread or Italian bread.

Q: Can I add sausage to the dressing?
A: Yes, you can add cooked and crumbled sausage to the dressing for a heartier dish. Brown the sausage before adding it to the apple and pecan mixture.

Final Thoughts

This Sourdough Dressing with Roasted Apples and Sage is more than just a side dish; it’s a celebration of flavors and textures that perfectly complements any holiday feast. Don’t be intimidated by the seemingly long list of ingredients – the process is quite simple, and the result is well worth the effort. Gather your loved ones, savor each step, and create memories that will last a lifetime. And be sure to let me know how it turns out – I love hearing your feedback!