Apple Pine Nut Stuffing

Stuffing has to be one of my ultimate favorite dishes when it come to Thanksgiving. This one particularly! I make this every year for my family and it’s a tried and true. The apples just bring out a little sweetness and crunch and the pine nuts add a little nuttiness to it! It’s so good!

Ingredients

• 4 cup sour dough croutons, (homemade is best but you can get store bought too)
• 2-3 tbsp olive oil
• 1 cup yellow onion, peeled and small dice
• 4 garlic cloves
• 1 cup celery, small dice
• 2 carrots, peeled and small dice
• 1 apple, peeled and small dice (sweet tango or mcintosh)
• 1 cup crimini mushrooms, small dice
• 1/2 cup toasted pine nuts
• 1 1/2 – 2 cups unsalted chicken stock
• salt and black pepper
• 1 tbsp. sage, minced
• 1 tbsp. fresh thyme
• 1 tbsp. rosemary, minced

Directions

Start by chopping all the vegetables up and setting them aside. In a large skillet or saute pan, heat the olive oil over medium heat. Add in the onions, garlic, carrots, celery, apples, mushrooms. Season it all with salt and pepper. Cook for about 10 minutes or so just until everything is cooked through and tender.

In a large bowl add in the croutons and the toasted pine nuts. Pour in the cooked vegetables and mix it all together really good. Pour in the chicken stock enough that the croutons will soak it all up. But not to much that they will be mushy. Season again with salt and pepper if needed. Toss in the herbs. Pour into a large baking dish cover and bake at 350 degrees for about 20-25 minutes. Then uncover and bake for 5 more minutes just to crisp up the top. Then serve!