If you are anything like me, you develop an insane sweet tooth during the holiday season. Caramel, Christmas cookies, candy canes, fudge. Really, all I want to do is eat. In fact, that's all that happens at my office. Thanks to being in downtown Chicago, my office is in a constant barrage of candy from Dylan's Candy Bar and Garrett Mix popcorn (caramel and cheese) from Garrett's Popcorn. If I don't gain 50 pounds in the next six months I will consider myself lucky.
But Christmas is more than just sweets. We all need some amazing recipes for Christmas dinner.
While stuffing may traditionally be considered a Thanksgiving dish, I think it can be a great added side to any Christmas meal. I love this Charlie Trotter recipe. With the simple addition of apples and cranberries, it takes a classic stuffing and brings life and brightness to it.
What is your typical Christmas/holiday menu? Do you eat the same meal every year or do you like switching things up?
Sourdough-Cranberry Stuffing Makes 8 servings
3/4 cup chopped onion 3/4 cup chopped celery 3/4 cup chopped apple 1/2 cup butter 2 cups chicken stock 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh parsley 1 (1-pound) loaf day-old sourdough bread, diced 3/4 cup fresh cranberries salt and freshly ground black pepper
- Preheat the oven to 375°F.
- Cook the onion, celery, apple, and butter in a large saucepan over medium-low heat for 10 to 15 minutes, or until the onions are translucent.
- Remove from the heat, add the chicken stock, sage, chives, thyme, and parsley, and stir well.
- Place the bread in a large bowl, pour the mixture from the saucepan over the bread, and toss until all the liquid is absorbed. Fold in the cranberries and season to taste with salt and pepper.
- Transfer the mixture to a baking dish and bake for 50 to 60 minutes, or until golden brown.