An apple and Calvados stuffing for your Thanksgiving bird
Illustration by Bob Blumer
if you are planning to sacrifice a turkey in it's prime for the sake of the
traditional holiday feast, the least you can do to demonstrate your gratitude
is dress the poor bird in style before sending it out to the dining room
table for its final bow. To honor this glorious exit, no effort should be
spared. So leave that box of dried-out bread cubes on the shelf and dedicate
30 minutes to discovering just how simple it is to prepare a stuffing
from scratch.
The following recipe is so full of fresh savory ingredients that any self-
respecting turkey will feel proud as a peacock to be the focal point of the
festivities, and the generous shot of apple brandy is bound to ensure that it
feels no pain as it makes the ultimate sacrifice.
Ingredients
1/3 cup of hazelnuts
2 tablespoons butter
1 large yellow onion, diced
3 cloves garlic, minced
2 jalapeno chilies, seeds and membranes removed, minced
3 tablespoons fresh thyme, stems removed
1 1/2 apples, peeled, cored and diced
1/3 cup Calvados (a French apple brandy, or Apple Jack (its American cousin)
— or any brandy)
1 egg
6 cups (approx. 1/2 loaf) day-old multi-grain bread, crumbled into small
pieces. If possible, spread slices out on a counter for a few hours to dry
out
1/4 teaspoon cinnamon
1 cup Italian parsley (leaves only), chopped
1 cup chicken stock
1/2 teaspoon fresh ground black pepper
1. In a preheated oven at 325°, toast hazelnuts on a cookie sheet for 10
minutes. Let cool, then pinch off loose skins. Chop nuts coarsely.
2. In a large sauté pan over medium high heat, add butter and sauté onions,
garlic and chilies for 10 minutes, or until golden. Add thyme, apples and Calvados. Stir with a wooden spoon. After Calvados has heated up, flambé by lighting a match to
it. Stand back and let flame burn itself out. (If necessary, extinguish flame by
putting a lid on it.) Sauté for 5 more minutes.
3. In a small bowl, beat egg.
4. In a large bowl add bread, beaten egg, cinnamon, Italian parsley, chicken
stock, pepper and toasted hazelnuts. Toss thoroughly.
5. Empty contents of sauté pan into bowl and toss thoroughly with bread
mixture.
6. Stuff stuffing in turkey cavity and cook with bird. Bake any leftover
stuffing in a baking dish for 30 minutes at 350°.
Le Secret: The more character the bread has, the more character the stuffing
will have.
The Adventure Club: Pour yourself a glass of Calvados while you prepare the
stuffing. (Who cares if it's 11 a.m.? — it's a national holiday.)
Music To Stuff By: The Thanksgiving day epic, "Alice's Restaurant" by Arlo
Guthrie
Wine: Pinot Noir
Watch for the Surreal Gourmet's VH1 Holiday food special premiering on
Thanksgiving weekend. (Check VH1 listings under the title "Munch" for local
times.)
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