Caramelized Onion & Apple Stuffing
To prepare onions: Heat oil in a large skillet over medium heat. Add sliced onions, 2 teaspoons thyme and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until golden, 20 to 25 minutes. Add wine and cook, stirring occasionally and reducing heat if necessary, until the onions are deep golden brown, 20 to 25 minutes more. Add vinegar, increase heat to high and cook, scraping up the browned bits, until the vinegar evaporates, about 1 minute. Transfer to a large bowl.Advertisement
To prepare stuffing: Meanwhile, preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Toss bread with oil and pepper on a large rimmed baking sheet. Bake, stirring once, until crispy, about 15 minutes. Add to the bowl with the onions.
Reduce oven temperature to 400 degrees .
Heat butter in the skillet over medium-high heat. Add celery and diced onion; cook, stirring, until the onion starts to brown, 6 to 8 minutes. Add apples, sage, thyme and salt. Reduce heat to medium and cook, stirring occasionally, until the apples start to soften, about 5 minutes. Transfer to the bowl with the onions and bread. Add broth and gently stir until well combined. Transfer to the prepared baking dish. Cover with foil.
Bake for 20 minutes. Uncover and continue baking until the top is crispy, about 15 minutes more.
To make ahead: Refrigerate caramelized onions (Step 1) for up to 1 week. Prepare stuffing (Steps 2-5) and refrigerate for up to 1 day; let stand at room temperature for 20 minutes before baking.
1 starch, 1 vegetable, 1/2 fruit, 2 fat