Caramelized Apple, Pecan and Roquefort Stuffing

Description

A delicious medley of shallots, caramelized apples, dried cranberries and pecans are spiked with Calvados and tossed with tender focaccia bread cubes…but it’s the addition of the rich, tangy – yet surprisingly mellow – Roquefort that sets this stuffing a world apart.
recipe image
Add to Favorites My Favorites Email this recipe Print this recipe

Ingredients

At a glance
Serves
8 to 10 Prep Time: 55 minutes Total Time: 1 hour, 45 minutes
8 cups focaccia or country bread, 1/2-inch cubed (about 10 oz.)
8 Tbsp. butter, divided
3-1/2 cups chopped peeled apple (3 medium)

1 Tbsp. sugar 3 cups sliced shallots (about 8 large)
1 cup chopped celery
1 Tbsp. chopped fresh marjoram (or 1 tsp. dry)
1 cup chicken broth
1/4 cup Calvados (or apple cider)
6 oz. Roquefort Cheese, crumbled (1-1/2 cups), divided
1/2 cup coarsely chopped pecans
1 cup dried cranberries
½ tsp. salt
¼ tsp. ground black pepper

Methods/steps

1. Preheat oven to 350°F. On two baking sheets, arrange bread in single layer. Bake until dry but not toasted, about 10 minutes; cool.

2. In large skillet over medium high heat, add 2 Tbsp. butter and apples. Sprinkle with sugar and cook, stirring frequently, until glazed and lightly browned, about 5-10 minutes. Turn into large bowl.

3. Into same skillet over medium heat, add remaining 6 Tbsp. butter, shallots, celery, and marjoram. Cover and cook, stirring occasionally, until tender, about 10 minutes. Add to apples; stir in broth and Calvados. Add bread and toss well. Add 1 cup cheese, cranberries, pecans, salt and pepper, and toss lightly just to combine.

4. Turn into greased 13” x 9” baking dish; cover with foil and bake 45 minutes. Top with remaining 1/2 cup cheese and bake uncovered until melted, 2 to 3 minutes.

Additional Tips

TIP: The stuffing can be assembled early in the day. Cover and refrigerate, then bring to room temperature before baking. For an elegant variation, use pears, chopped dried apricots and hazelnuts with pear eau-de-vie or brandy.

Reviews

Rate this recipe