Southern California blogger Elizabeth Van Lierde’s new cookbook, “Everyday Entertaining: 110+ Recipes for Going All Out When You’re Staying In” (Weldon Owen, $32.50), made its debut in August. The volume includes chapters on everything from cocktails (Cheers!) to Boards & Platters, a Cozy Night In and “Do You Want Me to Bring a Side?”
Her holiday-themed rundown includes recipes for herb-roasted turkey, roasted maple bacon Brussels sprouts, a pumpkin sheet cake with marshmallow frosting and this easy Apple Pecan Stuffing. The stuffing how-tos call for cubed French bread, but if you want a richer version, Van Lierde suggests using buttery brioche or challah instead.
Apple Pecan Stuffing
Serves 8
INGREDIENTS
1 loaf French bread, cubed
8 tablespoons (1 stick) unsalted butter, divided use
1 medium yellow onion, diced
2 celery stalks, diced
1½ teaspoons kosher salt
Freshly cracked black pepper
1 honeycrisp apple, diced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
½ tablespoon fresh thyme leaves, stems removed
½ cup dried cranberries
¾ cup pecans
3 cups chicken stock
DIRECTIONS
Heat the oven to 350 degrees. Line a baking sheet with parchment paper and spread bread out into one even layer (may need two baking sheets). Bake for 8 to 10 minutes, or until lightly toasted.
In a saute pan, melt butter on medium heat. Add in onion, celery, salt and pepper. Cook for 5 to 6 minutes, or until onions are translucent. Add in apple and cook for another 3 to 4 minutes, or until tender.
In a large bowl, toss together toasted bread, sautéed onions, celery, apple, herbs, cranberries, pecans, chicken stock and melted butter.
Place stuffing into a large casserole dish, cover with foil and bake for 20 minutes. Uncover and bake for an additional 20 to 30 minutes, or until golden brown.
— Elizabeth Van Lierde, “Everyday Entertaining: 110+ Recipes for Going All Out When You’re Staying In” (Weldon Owen, $32.50)
