Thursday, December 6, 2007

Apple Cran Stuffing (by Marie Donnelly)

Adapted this CBF recipe using their cranberry scones in place of their bread. My son doesn't care for the scones, so I decided to try & use them this way. Success! Hope you enjoy!

Artisan Bread Apple Stuffing (Adapted)
1 loaf CBF Artisan Bread (long roll)or about 3/4 of an Artisan
Baby Boule (round roll)~ Coarsely chopped (here is where I used four cranberry scones, could use five, but either s/b fine)
1 small apple 120 gm ~ cored and coarsely chopped (I also added about 1/3 cup of Craisins, dried cranberries)
½ medium onion 100 gm ~ finely chopped
1 medium scallion 25 gm ~ finely chopped
2 small celery stalks 90 gm ~ finely chopped
3 Tbs. butter (I added another Tbs. or so, of butter)
1 tsp. CBF Chicken-Flavored Consomme & Seasoning
½ cup water
½ tsp sage
¼ tsp thyme
Saute onion, scallion and celery in butter until soft, 3 minutes.
Add apple and saute 5 minutes more.
Add sage, thyme and CBF Chicken-Flavored Consomme & Seasoning.
Add water.
Reduce heat and add CBF Artisan bread and mix thoroughly until
completely blended.

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