Caramelized Onion & Apple Stuffing

Caramelized Onion & Apple Stuffing

0 Reviews
From: EatingWell Magazine, November/December 2016

Caramelized onions are a sweet and savory addition to this healthy stuffing recipe. Choose an apple that becomes tender yet holds its shape when cooked—try Jonagold or Cortland.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Caramelized Onions
  • 3 tablespoons extra-virgin olive oil
  • 8 cups halved and thinly sliced yellow onions (2-3 large)
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ cup red wine
  • 2 tablespoons cider vinegar
  • Stuffing
  • 8 cups cubed rustic multigrain bread ( ½ inch; about 1 pound)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 cups diced celery
  • 1 cup diced onion
  • 2 medium red apples, chopped
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1½ cups low-sodium chicken broth

Preparation

  • Active

  • Ready In

  1. To prepare onions: Heat oil in a large skillet over medium heat. Add sliced onions, 2 teaspoons thyme and ¼ 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.
  2. To prepare stuffing: Meanwhile, preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
  3. 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.
  4. Reduce oven temperature to 400 degrees .
  5. 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.
  6. 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.

Nutrition information

  • Serving size: ¾ cup each
  • Per serving: 230 calories; 11 g fat(3 g sat); 5 g fiber; 27 g carbohydrates; 6 g protein; 45 mcg folate; 5 mg cholesterol; 8 g sugars; 2 g added sugars; 186 IU vitamin A; 7 mg vitamin C; 66 mg calcium; 1 mg iron; 286 mg sodium; 278 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, ½ fruit, 2 fat

Reviews 0