Market Recipe Blog: Herby Apple Stuffing

Herby Apple Stuffing

One of the most frequently-asked questions at market is: what do I do with this herb? Buying a whole bunch can be intimidating but this recipe provides a great excuse to use them up and bask in the incredible aromas that will fill your kitchen in the process! Apples bring a delicious tart brightness to this stuffing recipe and are balanced well by sweet walla walla onions and fragrant farm herbs. And you heard it here first: stuffing isn’t just for Thanksgiving, you can make it any time you want!

Recipe

• 1 large walla walla onion
• A few stalks of celery or 2 Tbsp fresh lovage herb
• 2-3 tart apples (UBC Farm varieties Margil, Poppy’s Wonder, and Sundance are a great fit)
• 1 cup vegetable stock or chicken broth
• 1 egg (or substitute for 1 Tbsp ground flax or chia seed mixed with 2.5 Tbsp water and left to rest for 5 minutes)
• 1/2 bunch each of fresh thyme, sage, and rosemary
• 1/2 bunch parsley
• 1/2 cup toasted and chopped nuts (walnuts, pecans or pine nuts are a favourite)
• 2 loaves of bread or gluten-free bread (something with a lot of crust, like a baguette, works well)
• 5 Tbsp butter or olive oil

Instructions

1. Preheat oven to 350F. Chop or tear bread into 1″ cubes and spread on a baking sheet. Stir occasionally and bake until lightly toasted, 10-15 minutes. Let cool.
2. Grease a baking dish (like a loaf pan or 9″ square dish) with butter/oil.
3. Melt butter/oil in a large pan on medium heat and sautée chopped onion, chopped herbs (except parsley), salt and pepper until onions are translucent. Add celery or lovage for few minutes until tender, then add and cook chopped apple until it is tender. Remove from heat.
4. In a large bowl, mix toasted bread cubes and sauteéd vegetables together. Pour whisked egg (or flax/chia egg) and stock/broth over top. Stir in chopped parsley and nuts. Let set for a few minutes as the bread absorbs liquid. Add a bit more broth if it looks too dry. Spoon into the greased dish.
5. Bake for 30-45 minutes, until brown on top and cooked through or use to stuff a turkey and cook that way.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.