Best Skillet Stuffing With Apples Shallots And Cranberries Recipes

Apple Shallot Stuffing image

Yield Makes 8 to 10 servings or about 10 cups

Number Of Ingredients 14

1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (12 cups)
1 1/2 sticks (3/4 cup) unsalted butter
1 lb shallots, chopped (3 cups)
2 lb tart apples such as McIntosh, Gala, or Cortland
1 cup dried currants
1 cup apple cider
1 1/4 teaspoons dried marjoram, crumbled
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
Pinch of ground allspice
1 cup walnuts (1/2 lb), toasted and coarsely chopped
1 tablespoon finely grated fresh lemon zest
2 cups turkey giblet stock or low-sodium chicken broth

Steps:

Preheat oven to 325°F.
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.
While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.
Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Skillet Stuffing with Apples, Shallots, and Cranberries image

Provided by Leah Koenig

Yield Serves 8

Number Of Ingredients 15

2 large shallots, roughly chopped
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
2 medium green apples, roughly chopped (do not peel)
2 garlic cloves, roughly chopped
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
freshly ground black pepper
1 medium loaf rustic country bread, cut into 1-inch cubes (about 10 cups)
1 1/2 cups low-sodium chicken broth, plus more if necessary
1/2 cup apple cider
1 teaspoon chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup dried cranberries
2 eggs, lightly beaten

Steps:

Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.